Total time: 1 hour.
2 boneless chicken breasts
3/4 c smoked salmon, separated and deboned
3/4 c feta cheese
2 tsp minced garlic
1 tsp dill weed
1/2 tsp salt or to taste
Preheat oven to 400F.
In a small bowl, mix together feta, salmon, garlic, dill and salt.
Using a sharp knife, slice open each chicken breast horizontally, almost all the way through, leaving the two halves attached. Open up the split breasts and lay them out flat. Place each piece of chicken, laid out flat, in a plastic bag or plastic wrap one at a time. Pound the chicken pieces to ¼-inch thickness.
Scoop filling into the chicken breasts and seal them with 3 or 4 toothpicks. (Make sure you remember how many you use.) Roll filled breast in breadcrumbs. Repeat for the second one.
Bake 45 minutes. Let cool 5 minutes before trying to remove those toothpicks.
I use a glass baking dish whenever I bake meat. If you don’t have one, you’ll need to keep better watch on your chicken.