Grilled Chicken Breasts with Smoked Salmon Recipe

From Dorothy McNett's Recipe Book.

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See Also: Chicken / Poultry · Chicken Festival in San Juan Bautista 2009 · Fish and Seafood · Grilling · Main Dishes

Grilled Chicken Breasts with Smoked Salmon

From Dorothy McNett's recipes at I made this for a recent dinner party and it was such a hit! Enjoy! This makes 4 rolls, each could be a serving. However, they also can be sliced in half for smaller portions, making this a great appetizer or party platter food.

2 fresh salmon fillets, smoked (see recipe)

4 skinned and boned chicken breasts
1 tablespoon good quality prepared mustard
4-8 fresh spinach leaves
fresh chives or green onion, snipped
salt and pepper, as desired
2 tablespoons unsalted butter, melted
1 tablespoon extra virgin olive oil

First smoke the salmon, following one of the recipes for Salmon in the Stovetop Smoker, Planked Salmon, or by using one of the convenient smoker bags. Which ever method, use a nice sprinkling of dried herbs, pepper, and a drizzle of olive oil before smoking. When done, set aside for about 15-20 minutes. In meantime, gently pound out the chicken breasts so that they are about 1/4 inch thick. Spread each with a little mustard and then place 1-2 spinach leaves over the mustard. Arrange some salmon over the spinach, flaking it a bit as you work with it so that is is flat and can be rolled up. Sprinkle the salmon with snipped chives. Roll each up into a fairly neat bundle, tying it with cooking twine in several places. Sprinkle with paprika, a bit of salt and pepper. In measuring cup, whisk the melted butter and olive oil.
Heat a stove-top grill pan (or a saute pan if necessary) over medium high heat for about 1 minute or until nicely hot. Brush each roll with some of the butter and oil mixture. Place on hot grill or into hot pan, and cook over medium high heat, reducing heat as necessary. Cook, turning the bundles several times with your silicone spatula, until chicken is done and outside is nicely browned, covering loosely with a lid or a splatter guard to help cook the chicken thoroughly without steaming it too much. Snip off strings and serve!

Recipe created 2009-07-29.

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