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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I like this dish as even though there are 2 very different flavours they do compliment each other with the seasoning I served this with roasted pumpkin, paprika and peppered broccoli mmmm just goes down a treat. Ingredients:
2 -4 chicken breasts |
1 salmon fillet (smoked if you prefer) |
2 -3 ounces butter |
10 leaves fresh basil |
1 chopped mild chili pepper |
1 chopped spring onion |
1 teaspoon sambal oelek chili paste or 1 teaspoon salsa, sauce |
2 teaspoons paprika |
1 teaspoon oregano |
1 teaspoon ginger paste (cut or sliced fine) or 1 teaspoon fresh ginger (cut or sliced fine) |
2 garlic cloves |
1 red onion |
salt and pepper |
Directions:
1. Preheat oven to about 180.
2. Wash chicken and season with the chopped chilies, ginger, spring onion, paprika, oregarno and sambal.
3. 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.
4. 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
5. Once this is done, stuff the chicken with the salmon mixture and seal with tooth picks.
6. Place chicken with all marinade in a non-stick tray and drizzle over with olive oil.
7. Cook for about 25-35 minutes. Chicken should be a nice golden brown and moist.
8. Service with steam or fragrant rice and veggies of your choice.
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