Chicken Stuffed With Smoked Salmon

Submitted by Chef ian b

"I was served this by a friend years ago,unfortunatly i dont know where the recipe came from,and have lost contact with them so cant find out. i use skinless chicken but you could leave it on if you wish. also you can use mushroom soup instead of chicken . lovely served with new potatoes"

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 4

ingredients

• 4 chicken breasts
• 1 tablespoon oil
• 1 onion (fine chopped)
• 1 small red pepper (fine chopped)
• 1 can condensed chicken soup
• 200 g thin sliced smoked salmon
• 215 g sweetcorn
• 3 fluid ounces water
• 1 pinch salt
• 1 pinch pepper

directions

1. pre heat oven to gas 4,350f ,180c.
2. make a pocket in the chicken breasts and stuff with smoked salmon leaving a little of the salmon left over for the sauce.
3. place in a ovenproof dish.
4. fry onions in oil until golden,then add red pepper and cook for a further minute.
5. add soup ,water, remainding salmon and sweetcorn and mix well.
6. pour over the chicken .
7. after 20 mins cooking in oven give the sauce a stir and baste chicken breasts with the sauce, cook for further 20 mins and serve.

Reviews

[Peachie Keene]

I thoroughly enjoyed this dish! The chicken was impressively tender and moist, and the sauce was delicious. However, although I absolutely LOVE both chicken and salmon, I believe combining the two was not essential. They didn't compliment eachother like I hoped. This dish would be just as wonderful without the addition of the salmon. I served it with Recipe #357343. Made for PAC Spring 2009!