Name: Chicken breast stuffed with smoked salmon and goats cheese
Cook time: 75 min
Total time: 75 min
Yield: 4
Ingredients: 4 (800g) potatoes, sliced thinly; 1/4 cup fresh flat-leaf parsley, coarsely chopped; 2 clove garlic, crushed; 1 tablespoon olive oil; 2/3 cup (160ml) milk, warmed; 2 tablespoon fresh chives, finely chopped; 100 gram soft goats cheese; 4 (800g) chicken breast fillets; 4 slice (120g) smoked salmon; 50 gram baby spinach leaves

Chicken breast stuffed with smoked salmon and goats cheese

Tender chicken breasts stuffed with smoked salmon and goat's cheese make for a fabulous dinner party main. You could also make this recipe with double lamb cutlets or butterflied quail instead of the chicken.

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Serves 4

Cook

1H 15M

Ingredients

4 (800g) potatoes, sliced thinly

1/4 cup fresh flat-leaf parsley, coarsely chopped

2 clove garlic, crushed

1 tablespoon olive oil

2/3 cup (160ml) milk, warmed

2 tablespoon fresh chives, finely chopped

100 gram soft goats cheese

4 (800g) chicken breast fillets

4 slice (120g) smoked salmon

50 gram baby spinach leaves

Method

1.Preheat oven to 200°C (180°C fan-forced).

2.Combine potato, parsley, garlic and oil in medium bowl. Layer potato mixture in 2.5-litre (10-cup) ceramic baking dish, pour over milk. Roast, uncovered, about 40 minutes or until potato is just tender.

3.Meanwhile, combine chives and cheese in small bowl. Cut fillets in half horizontally almost all the way through, open out each fillet. Spread each fillet with a quarter of the cheese mixture, top with one slice of salmon and a quarter of the spinach. Roll each fillet tightly to enclose filling, secure with toothpicks.

4.Cook chicken in large oiled frying pan, uncovered, until browned.

5.Place chicken on cooked potato, roast, uncovered, in oven about 15 minutes or until chicken is cooked through. Stand 5 minutes, remove toothpicks, slice chicken thickly.

6.Serve chicken with potato and accompanied with a spinach salad.

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