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Smoked Salmon & Gruyere Stuffed Chicken

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

25 minutes

Cook Time:

30 minutes


4 servings


4  large boneless, skinless chicken breasts

3  tablespoons  butter, melted

1  4 ounce package  H-E-B smoked salmon

8 to 12  thin slices  Gruyère cheese (2 to 3 ounces)

3  medium mushrooms, thinly sliced

2  green onions, thinly sliced

3  tablespoons  chopped Italian parsley

1/2  cup  crushed pecans or pecan cookie pieces

2  tablespoons  bread crumbs

1  teaspoon  black pepper

1  red bell pepper, halved and seeded

1/2  cup  light or regular sour cream

1/4  teaspoon  salt


Heat oven to 375 degrees.

Butterfly each chicken breast by cutting a horizontal pocket from one side through the center to within 1/4-inch of opposite side.

Evenly layer salmon slices, then mushrooms, onions, parsley and cheese over one-half of each butterflied chicken breast. Close other half of chicken breast over stuffing and press edges together to seal in stuffing or close with tooth picks.

Combine coating in a shallow bowl. Turn chicken in melted butter and then coating to entirely cover both sides. Place chicken on a baking sheet and drizzle with remaining butter. Lay bell pepper halves, cut side down, on baking sheet with chicken.

Bake 30 to 35 minutes or until a meat thermometer inserted in center of breasts reads 160 degrees.

For sauce, peel and discard outer skin from peppers; puree in a blender or food processor with sour cream and salt. Serve chicken whole or in 1/2-inch thick slices, drizzled with sauce.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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