Pass It On - Chicken Breast Stuffed with Smoked Samon and Goat Cheese

We've made this recipe twice already, and I definitely see us making it a few more times in the future. I think it's one of those recipes that would impress your family and friends, but it's really not too difficult to make. I think the hardest part is actually rolling up the chicken breast around the filling. I always seem to have stuff leak out. But in the end, once it's cooked, it looks (and tastes) amazing. I like to serve this with scalloped potatoes. It makes for a pretty rich tasting dinner, but your tummy will be loving you for it! It also goes really well with a simple spinach salad. If I have the time, I like to prepare this in advance. I do all of step two and then place the chicken rolls on a plate covered with cling wrap and stick it in the fridge until you are ready to start cooking. Take out of the fridge about 10 minutes before you start browning the chicken.

Chicken Breast Stuffed with Smoked Salmon and Goat Cheese - from AWW Chicken
   -serves 4   Prep: 25 min   Cook: ~30-40 min

2 tablespoons finely chopped fresh chives
100g soft goat cheese
4 chicken breast fillets (800g)
4 slices smoked salmon (120g)
50g baby spinach leaves

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

2. Combine chives and goat 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

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

4. Place chicken on baking tray and bake in oven about 15 minutes, or until chicken is cooked through.

5. Let chicken rest 5 minutes. Remove toothpicks, slice chicken thickly. Serve with potato and veggies...or whatever you want!