Smoked Salmon And Spinach Stuffed Chicken Food

SMOKED SALMON & SPINACH GRATIN

Steps:

• Put the spinach in a really big saucepan (or two saucepans) and add a few tablespoons of water. Cover, set over a medium heat and cook for about 5-8 mins, turning the spinach over every so often, until wilted. Tip it into a colander to drain and allow it to cool (spread it out on a plate to cool it quicker). Take big handfuls of it in your fists and squeeze out the excess water. It's really important that you do this, otherwise the water will leach out and make the cream watery and green.
• Chop the spinach. Melt the butter in a saucepan and gently toss the spinach in it. Season with pepper and a tiny bit of salt (there's so much salt in the salmon). Heat the oven to 160C/140C fan/gas 3. Lay the spinach in the bottom of a gratin dish (about 30cm x 20cm), then arrange the salmon fillets on top.
• Heat the double cream in a small pan, then pour it all over the salmon and spinach. Bake for 35 mins, or until the top is golden and the cream is bubbling.

CHICKEN BREAST STUFFED WITH SMOKED SALMON WITH CHEESE AND SALMON

Steps:

• Preheat oven to 190°C.
• Make a deep cut into each chicken breast and insert a slice of smoked salmon.
• Place on greased baking tray and place in preheated oven for 30 minutes.
• When the chicken has been in the oven for about 15 minutes, start to prepare the sauce.
• Mix the flour and butter together and put in a pan on gentle heat for one minute then gradually add the milk and whisk to remove any lumps.
• When all the milk has been added and any lumps whisked out add the smoked salmon and stir till well mixed. then add the nutmeg and black pepper to taste.
• When the sauce begins to thicken to the required consistency and the cheese and stir in till melted.
• I normally serve this with only a little sauce on the plate with baby veg. taking the remaining sauce to the table so guest can help themselves, and it all goes.
• Enjoy.

SMOKED SALMON AND SPINACH STUFFED CHICKEN

Steps:

• Heat oven to 350°F.
• On work surface place 2 (24-inch) sheets of Saran Wrap and place chicken on top.
• Cover with 2 more sheets of wrap.
• Gently pound chicken to 1/2-inch thick.
• Remove plastic.
• Season chicken with salt and pepper.
• Combine spinach, salmon, pesto, goat cheese, Cajun spice blend, black pepper, bread crumbs and eggs.
• Divide mixture between chicken, placing mixture in center of chicken horizontally.
• Gently roll chicken.
• Place on cookie sheet.
• Secure each with 2 wooden skewers.
• Bake 40 minutes.
• Let rest 5 minutes.
• With a sharp knife slice each into 4 pieces.

LEMONY SMOKED SALMON & SPINACH TAGLIATELLE

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large saucepan and cook the garlic for 1-2 mins until softened. Add the spinach and continue to cook until just wilted. Stir through the cream cheese, lemon zest juice and, and some black pepper.
• Drain the pasta but reserve a few spoonfuls of the cooking water. Add the salmon, basil and pasta to the sauce, along with the cooking water to loosen it a little. Toss together and season with more pepper, to taste, before serving.

HEALTHY SPINACH STUFFED CHICKEN

Steps:

• Ask your butcher to fillet the chicken breast. If done properly each side should come out in one long thin sheet. Cut each fillet in half to make two single servings and for ease of cooking. You will have a total of four fillets. You can pound the chicken breast but I prefer it filleted.
• Roast the tomatoes over a medium high flame or under a broiler, turning frequently. It is OK if they get a little black. As the tomatoes finish roasting, put them in the blender or food processor. Roast the unpeeled garlic gloves as well, remove when lightly browned on all sides. Peal and the chop the garlic. Keep one clove aside for the filling. Add the other to the tomato mixture, Heat oil over medium heat and cook the onions until transparent. Remove ½ the onions for the filling. Add the chopped peppers to the remaining onions and cook until the peppers are soft and the onions are a little brown on the edges. Remove the onion mix from the heat and add to the blender or food processor. Add the basil and ½ the chopped garlic plus salt to taste. (about ½ tsp) Pulse until just blended and still a little chunky.
• Heat the chopped salsa mix over medium heat, stirring frequently. It should reduce somewhat and may brown slightly.
• For the filling: in a separate sauce pan add the remaining roasted garlic cloves, onions, cheese and thawed spinach and mix. Heat thoroughly, About 3 minutes.
• While the salsa and filling are cooking, spray a grill pan or large frying pan with cooking spray and heat over medium high flame. When hot, cook the chicken breast in a single layer. Salt and pepper the chicken to taste. Cook for 2 -3 minutes, just until lightly browned on one side and still uncooked on the other. Flip the chicken and spread the filling over the cooked side. Reduce heat to menium. Cook for about 3 minutes more. Make a partial cut in the center of each chicken breast and fold in half. Check to be sure the chicken is completely cooked. You want it cooked but not dry. Cover with the tomato salsa, cover the pan cook another two minutes or so, remove from heat and serve.
• Additions: If you want to spice the salsa up, add red pepper flakes to taste.

STUFFED SPINACH CHICKEN

Steps:

• Preheat oven to 350 degrees.
• In a mixing bowl, combine Fiesta cheddar soup, half of whipping cream, and milk. After completely mixed, finish adding the rest of the whipping cream, and use half of mixture on the bottom of casserole dish.
• Once the bottom of the casserole dish is cover, sprinkle a few leaves of baby spinach on top of soup mix.
• Put dish aside, and butterfly the Chicken breast (make sure you don't separate it fully,) and then pound down the meat evenly just to loosen up the meat and to tenderize.
• Lightly season with salt, pepper, garlic powder, and onion powder.
• Once seasoned, sprinkle shredded mozzarella over chicken, then add baby spinach, and carefully roll up the chicken breast, and place in casserole dish with the open end of chicken facing down.
• Repeat chicken rolling process until all done, and casserole dish is filled.
• sprinkle the remaining seasonings over rolled chicken breast and then top off with the remaining of soup mixture.
• Place in the center of the preheated oven for 30mins. After 30mins rotate dish a full 180 degrees. After another 20mins, sprinkle the remaining shredded mozzarella cheese and the parmesan cheese. and finish baking. (Do Not Cover Dish.).
• Serve with side of steamed veggies or salad.

SALMON CHICKEN

Steps:

• Preheat oven to about 180.
• Wash chicken and season with the chopped chilies, ginger, spring onion, paprika, oregarno and sambal.
• Rub all the seasoning into the chicken and leave to marinate for min 45 minutes to 2-3 hours. When chicken is ready, either use a food scissors or knife to make a pocket from the thickest part of the chicken right down near the end of the chicken breast.
• Wash salmon and slice semi thinly and set aside in a bowl chop up basil and add to fish add ginger chili, add 2 oz of the butter and mix well set aside until ready for use
• Once this is done, stuff the chicken with the salmon mixture and seal with tooth picks.
• Place chicken with all marinade in a non-stick tray and drizzle over with olive oil.
• Cook for about 25-35 minutes. Chicken should be a nice golden brown and moist.
• Service with steam or fragrant rice and veggies of your choice.