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Sun-Dried Tomato Stuffed Chicken or Salmon Ready in 50 min · Yield 3-4 people
The filling is where this shines, so don't skip wilting the spinach all the way down and mixing it warm into the feta. That warmth helps everything combine into a cohesive filling that stays put in the pocket instead of leaking out during cooking, and the sun-dried tomatoes give you enough salt and richness that you don't need much else.
Sun-Dried Tomato Stuffed Chicken or Salmon Print / PDF Cook mode
Yield: 3-4 people Prep: 20 min Cook: 30 min Total: 50 min
Skills you’ll practice: Everyday Knife Work ,Sautéing ,Roasting ,Seasoning & Balance
Gather
Ingredients Stuffing for Salmon or Chicken
Shallot-Thyme Cream Sauce
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Steps Tap anything to check it off as you go.
1 Preheat your oven to 425 degrees for salmon and 375 for chicken. 2 Prepare the filling - Heat 1/2 tbsp of olive oil In a skillet over medium heat. Add the minced shallot, sun-dried tomatoes, minced garlic, salt and pepper. Saute until shallot is golden. Add the 4 ounces of spinach to the skillet. Cook until all of the spinach is wilted;";s 3 In a medium bowl, pour the sun-dried tomato- spinach mixture. Pour the 8 ounces of feta in the bowl. Mix to combine, set aside. 4 Prepare your meat- on a cutting board place your chicken breast or salmon skin side down. Make sure to use separate cutting boards for different meats. Rub each piece of meat with olive oil and a sprinkle of salt and pepper. 5 Using a knife cut a pocket in the center of the meat going vertical. Make sure not to cut all the way through or through the skin. 6 Spoon the stuffing into the pocket letting it overflow. Refer to the image to see how it should look. 7 Line 1 or 2 baking dishes with foil and place stuffed salmon in one and stuffed chicken in the other. 8 For Salmon bake for 18-20 minutes at 425 degrees or until the internal temperature reaches 165 degrees 9 For Chicken bake for 25-30 min at 375 degrees or until the internal temperature reaches 165 degrees."; 10 Serve with Shallot-Thyme Cream Sauce on the side or a pesto sauce drizzle! 11 In a medium sauce pan, mix the heavy cream, butter, whole thyme sprigs, whole shallot peeled and cut in half, salt, pepper and nutmeg. 12 Heat over medium-high until until it reaches just under a bowl. Once bubbly, turn to low heat. Let simmer 15 minutes. 13 Strain the cream sauce into a small pitcher or gravy boat for serving. Discard the large shallot and thyme sprig pieces 14 Serve with meat and ENJOY! ";s Your turn
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