| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
Stuffing for Salmon or Chicken
- 8 oz feta
- olive oil
- 2 shallots minced
- 1 cup Sun-dried tomatos in the jar chopped
- 2 tsp minced garlic
- 4 oz fresh spinach
- 1/2 tsp salt
- 1/2 tsp pepper
- 3-4 Salmon Filets or Boneless Skinless Chicken Breast You can do all Salmon, all chicken, or a mix of both.
- pesto for optional topping
Shallot-Thyme Cream Sauce
- 1 1/2 cups heavy cream
- 1 tbsp salted butter
- 2 thyme sprigs whole
- 1 whole shallot peeled and cut in half
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp nutmeg
Ingredients
Stuffing for Salmon or Chicken
Shallot-Thyme Cream Sauce
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Instructions
Stuffed Salmon or Chicken
- Preheat your oven to 425 degrees for salmon and 375 for chicken.
- Prepare the filling - Heat 1/2 tbsp of olive oil In a skillet over medium heat. Add the minced shallot, sun-dried tomatoes, minced garlic, salt and pepper. Saute until shallot is golden. Add the 4 ounces of spinach to the skillet. Cook until all of the spinach is wilted.
- In a medium bowl, pour the sun-dried tomato- spinach mixture. Pour the 8 ounces of feta in the bowl. Mix to combine, set aside.
- Prepare your meat- on a cutting board place your chicken breast or salmon skin side down. Make sure to use separate cutting boards for different meats. Rub each piece of meat with olive oil and a sprinkle of salt and pepper.
- Using a knife cut a pocket in the center of the meat going vertical. Make sure not to cut all the way through or through the skin.
- Spoon the stuffing into the pocket letting it overflow. Refer to the image to see how it should look.
- Line 1 or 2 baking dishes with foil and place stuffed salmon in one and stuffed chicken in the other.
- For Salmon bake for 18-20 minutes at 425 degrees or until the internal temperature reaches 165 degrees. For Chicken bake for 25-30 min at 375 degrees or until the internal temperature reaches 165 degrees.
- Serve with Shallot-Thyme Cream Sauce on the side or a pesto sauce drizzle!
Shallot-Thyme Cream Sauce
- In a medium sauce pan, mix the heavy cream, butter, whole thyme sprigs, whole shallot peeled and cut in half, salt, pepper and nutmeg.
- Heat over medium-high until until it reaches just under a bowl. Once bubbly, turn to low heat. Let simmer 15 minutes.
- Strain the cream sauce into a small pitcher or gravy boat for serving. Discard the large shallot and thyme sprig pieces. Serve with meat and ENJOY!
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