Archive for » December 28th, 2007«

Spinach Pesto and Goats Cheese Stuffed Chicken with a Lemon Mustard Sauce

Here is a very yummy stuffed chicken breast recipe, packed with flavour served with a delicious accompanying sauce. I love doing stuffed chicken breasts as there are so many different combinations you can try and I have to say there are not many I have tried that don’t work.


4 Large chicken breasts
200g Baby spinach
300g Soft goats cheese, all rind removed
8 Teaspoons basil pesto (I use about 2 teaspoons per breast, or enough to cover breast completely.)
4 Sun dried Tomatoes, in oil, drained
8 Slices prosciutto

Lemon Mustard Sauce

1 Cup Milk
1 Teaspoon Chicken stock powder
11/2 Teaspoons cornflour
3 Teaspoons Dijon mustard
2 Tablespoons lemon juice
2 Tablespoons dry white wine
1 Tablespoon parsley, finely chopped
2 Tablespoons Cream
Pinch cayenne
Pepper to taste


1. Pound chicken breasts with a meat mallet until approximately the same thickness all over (about 1/4 inch.)

2. Boil spinach until tender, drain and squeeze out all excess water. In a bowl combine spinach with goats cheese until well mixed.

4. Spread 2 teaspoons pesto over the inside of each breast to cover completely. Spread spinach mix down the centre of each breast lengthwise. Cut each tomato into 4 slices and place slices on top of spinach to run the length of breast. (1 Tomato per breast.)

5. Fold breast over to cover filling and wrap 2 slices of prosciutto around each breast to secure.

6. Lightly oil the bottom of a baking dish and place breasts inside. Bake breast in pre-heated oven 180c for 45-50 Min’s or until chicken is cooked through. (cooking times will vary according to the thickness of breast.)

For The Sauce

1. Heat milk and chicken stock in a saucepan, mix cornflour with a little water, add to milk stir until mixture thickens slightly.

2. Add Dijon, lemon juice and wine stir to combine, Add cream, cayenne, parsley and pepper to taste. Heat sauce over medium heat until sauce has thickened.

Note: You can leave sauce over a low heat, stirring from time to time, while chicken finishes cooking.

To serve: Slice chicken in half, plate and drizzle with sauce.

All photo’s taken by me unless otherwise stated.

Sheila's Best Salmon

Here is another Zaar members recipe, again I haven’t posted one for awhile so I thought it was about time, that and being just after Christmas, it is nice not to have to think of what your going to do for dinner.

I thought this was very good, I served mine over wild rice with mushrooms, so I did make a sauce to go with it. If you are serving with rice, it is nice to have a sauce to pair with it, but the topping goes great with the salmon if serving by itself, and would not need anything to accompany it. If you enjoy this recipe and would like to read all the reviews or see more photo’s please click here.


3 Tablespoons butter, melted
1 Onion, sliced
1 1/2 lbs Salmon fillets
1/2 Cup mayonnaise
1/4 Cup freshly grated Parmesan cheese
1 Teaspoon Worcestershire sauce
1/2 Teaspoon paprika
1/2 Teaspoon salt (I didn’t use salt.)
2 Tablespoons lemon juice
Oregano (I sprinkled with dill instead of oregano.)


1. Pour butter in a 9″x13″ pan.

2. (I use parchment paper to line a metal pan or a’Pammed’ Pyrex dish.) Arrange onion evenly in bottom of dish.

3. (I usually put hard butter and onions in the pan together and place in preheated oven to melt the butter. Just don’t forget to watch it!) Place salmon in a single layer on top of onions.

4. Combine mayo, cheese, Worcestershire sauce, paprika and salt

6. Spread over top of salmon.

7. Sprinkle with oregano and parsley.

8. Bake at 350 degrees for approx 35 minute depending on thickness of salmon.

All photo’s taken by me unless otherwise stated.