Ingredients
Stuffing
- 250 grams cream cheese
- 100 grams Trimmed bacon, Large diced pieces
- 5 grams fresh chives
- 1-2 teaspoon garlic
Chicken
- 500 grams chicken breast
- 1 egg
- 1 teaspoon salt
- 20g bread crumbs
Crumb
- breadcrumbs
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
Mushroom diane sauce (optional)
- 200g mushrooms
- 1 clove garlic
- 30g Butter
- 5g olive oil
- 70g Dry white wine or brandy
- 5 sprigs shallots
- 15g Worcestershire sauce
- 20g Dijon mustard
- 250g cream
- 20g Corn Flour
- Salt & pepper to taste
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 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. - Add Chicken, egg, breadcrumbs and salt to the TM bowl and mince 40sec/spd 9
- 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. - 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"
Prepare the stuffing
Prepare the chicken
Assemble and cook
Mushroom-diane sauce
Tip
With thanks to goodtukka for the mushroom diane sauce
And skinny mixers for the chicken preperation steps.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This was a great recipe. The sauce was very rich. My whole family really enjoyed it. We will be making this again.