Ingredients
Chicken with Spinach, Ham and Pinenuts
- 50 gram Parmesan cheese, cubed
- 50 gram bread crumbs
- 300 gram sweet potato, peeled and sliced
- 600 gram chicken breast, thickly sliced
- 1.2 litre water
- 1 onion, peeled and halved
- 1 garlic clove, peeled
- 20 gram Butter
- 40 gram flour
- 600 gram cream
- 1 tablespoon vegetable stock concentrate
- 150 gram ham, chopped
- 60 gram Baby Spinach Leaves
- 40 gram pinenuts
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I'm cooking this todayRecipe's preparation
Place parmesan cheese in bowl chop for 10 secs, speed 10, mix with breadcrumbs and set aside
Roll chicken pieces in breadcrumb mixture and place in varoma dish. Arrange sweet potato in varoma tray, put water in bowl and cook 20 min, varoma, speed 1. Once cooked, set chicken and sweet potato aside to cool slightly.
Place onion and garlic in a dry bowl chop for 3 sec, speed 7.
Add butter and saute 2 min, 100 deg, speed 1.
Add flour, cream and stock and cook for 6 min, 90, speed 3 or until thickened.
Add ham, spinach and pinenuts and combine 1 min, reverse, speed 2.
Roll chicken in left over breadcrumb mixture, then place pumpkin in a baking dish, put chicken on top and then pour spinach mixture over the top. Top with any remaining breadcrumbs and cheese and cook for 20 mins in 180 degree oven until heated through and browned on top.
Tip
I often steam the sweet potato seperately to create more room in the varoma for steaming the chicken.
Thermomix Model
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Recipe is created forTM 31
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Comments
I cooked the chicken separately on the stove. I only used 300g cream and made up the remainder with milk and water. I added a teaspoon on dijon mustard to the sauce. I put rice on the bottom of the dish before adding the chicken mix, sauce and breadcrumbs. Would definitely make again.
I have been making this recipe for over a year now. I just love it! I always make it for party's and its a big hit. If I run out of bread crumbs I will use wheatgerm. Thanks so much for this recipe. I thought it was about time I left a review 😊
This was very nice. I used evaporated milk and coconut cream instead of cream. I also added cooked pasta to the oven dish. I didn't have any ham or pine nuts so I am keen to try the recipe with these two ingredients next time. Thanks for the recipe.
This dish was delicious! Absolutely love it. ❤️
Very delicious
Made this dairy and gluten free by swapping bread crumbs for
rice crumbs, used gf flour and swapped cream for coconut cream and left parmasean
out altogether.
Fantastic taste - if you like coconut.
Makes quite a lot- more than 4 serves.
I didnt have enough full cream so mixed it with coconut cream to make up the 600grams. still yummy!
I swapped ingredients so it was diary and wheat free using coconut cream and rice crumbs, without adding the parmesan into the breadcrumb mixture, still very yummy.
thanks guys, its a family fave
i normally cut the pumpkin approx .5 cm thickness not too think or it wont cook. ive found the breadcrumb coating over the chicken keeps it from drying out or overcooking, and yes the leftover is poured over the top to give the meal a slight "baked" topping. i hope this helps
Question: How thick did you slice the sweet potato? Please confirm that you put breadcrumbs on before putting in varoma - seems a bit strange to steam chicken with breadcrumbs on - esecially when you have indicated further down to breadcrumb the chicken after its cooked?
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