Roast chicken breasts stuffed with salmon

Name: Roast chicken breasts stuffed with salmon (Pechugas de polio rellenas de salmón con salsa de curry)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: pepper to taste; curry sauce; 2 chicken breast fillets; 150 g (5½ oz) sliced smoked salmon; olive oil

Pechugas de polio rellenas de salmón con salsa de curry

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

This simple but effective tapa can be prepared in advance and heated at the last minute. Organic chicken is best as it tends to be more flavoursome, standing up to the strong flavours of the salmon and curry sauce.

Ingredients

2 chicken breast fillets
olive oil
150 g (5½ oz) sliced

Europe
Spain
Seville
Main course
Gluten-free
Mediterranean

Method

Place the chicken breasts on a rack in a shallow pan and brush with olive oil. Season and roast in an oven preheated to 150°C (300°F) Gas mark 2 for about 25 minutes. The chicken should be almost cooked - check by cutting into th