Bacon & Chive Cream Cheese Stuffed Chicken with Mushroom Sauce Taela-Made

Recipe's preparation

Prepare the stuffing

Place garlic and chives in TM bowl and chop 5sec/spd 7, scrape down the bowl.

Add cream cheese and mix 20sec/spd 3

Add bacon strips and combine 20sec /"Counter-clockwise operation" spd 2





Lay out a piece of cling wrap, tip the mixture onto the centre, shape into a log and roll up in the cling wrap.

Refrigerate until required.

Prepare the chicken

Add Chicken, egg, breadcrumbs and salt to the TM bowl and mince 40sec/spd 9

Assemble and cook

Preheat oven to 180°c and fry pan to medium heat

(I use a dutch oven, so I dont preheat the oven)

Wet your hands and devide the chicken mixture into 4 balls

Flatten ball out and add a decent chunk of the cream cheese mixture to the center of the chicken patty and fold the chicken mixture around the cheese, be sure to seal it up well.

Combine the breadcrumb ingredients and dip each ball into the crumbs, coating evenly.


Fry the balls until golden and then transfer until oven and continue to cook for approximately 10 minutes OR fry in a dutch oven and then put the lid on and let bake for 10 minutes.

Mushroom-diane sauce

Slice Mushrooms and set aside.

Place garlic in TM bowl and chop 5 secs/ spd 7, scrape down bowl.

Trim shallots and cut into large chunks, chop 2 secs/spd7, scrape down bowl.

Add butter andolive olive oil and sautee for 4 min/varoma/"Gentle stir setting"

Add wine or brandy and sautee 2 min/varoma/"Gentle stir setting"

Add mushrooms, salt and pepper 4min/varoma/"Counter-clockwise operation" "Gentle stir setting"

Add cream, worcestershire sauce, dijon mustard and corn flour 10 minutes/varoma/"Counter-clockwise operation" "Gentle stir setting"