Ingredients
Chicken
- 2 chicken breasts
- 60 grams Parmesan cheese, cubed
- 50 grams feta cheese
- 60 grams Garllic and Herb Butter
- 55 grams bacon
- 2 cloves garlic
- 1 teaspoon Vege Stock Concentrate
- 3 tablespoons pinenuts
- 8 slices prosciutto
Vegetables
- 1 zucchini
- 1 carrots
Creamy Garlic Sauce from TRTLMT
- 4 cloves garlic, peeled
- 1 tablespoon garlic and herb butter from EDC
- 1/2 teaspoon TM Chicken stock concentrate or powder
- salt and pepper to taste, or use your favourite herb mix
- 150 grams cream
- 2 teaspoons cornflour
- 1 tablespoon hot water
Parsnip Chips (OPTIONAL)
- 1 parsnip
- oil
- 1/2 teaspoon salt
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. To prepare the stuffing, put all ingredients into TM bowl, listed under Çhicken', apart from the chicken breasts and the prsociutto slices. Chop 6 sec/speed 6
2. Make a slice in each breast, trying not to cut through. This will 'Butterfly' the chicken breast. Place onto a chopping mat and thin out with a meat mallet.
3. Place 3 slices of prosciutto on each set of plastic wrap, overlapping each slice.
4. Lay Butterflied chicken breast on prosciutto slices.
5. Place 1/2 of the stuffing mixture on each breast, and spread over the entire breast.
6. Using the plastic wrap to assist you, roll the breast, ensuring you do not wrap the plastic wrap inside the chicken. Wrap as tight as possible.
7. Twist each ends to secure, and tie a knot as close to the end of the breast as possible, ensuring as much air as possible has been squeezed out.
8. Place wrapped chicken breast in bottom tray of varoma.
1. Place 1 litre water into the TM bowl. Place Varoma on top of TM bowl. Cook for 20 mins/Varoma/Spd 4.
2. Meanwhile, using a vegetable peeler, slice the carrot and zucchini thinly using a vegetable peeler lengthwise.
3. Add Zucchini and carrot to top tray of Varoma. When the first 20 minutes is over cook 10 mins/Varoma/Speed Keep the chicken in!
4. Discard water out of TM Bowl. Make Sauce.1. Into the tmx bowl add the garlic. Chop on speed 8 for 4 seconds. Scrape down.
2. Add butter. Cook for 4 minutes/100 degrees/speed 2
3. Add cream and stock concentrate. Cook for 4 minutes/100 degrees/ speed 2.4. Mix the cornflour and water together to remove any lumps.
Add to bowl along with salt and pepper. Season it well with your favourite herbs. Go easy on the salt as the prosciutto is salty.
Cook for 2 minutes / 100 degrees/ speed 2.
Serve sauce over chicken and/or vegetables.For an added crunch serve with Parsnip ‘Chips.
1. Slice Parsnip into thin slices using a vegetable peeler.
2. Put into a bowl, toss in a little oil of your choice and sprinkle some salt over, mix.
3. Place parsnip onto a baking tray and cook in a 150-170C oven for around 25 minutes, turn once or twice,
Preparing Chicken
Cooking
Making the Sauce
Baked Parsnip Chips
Tip
I prepare 2 chicken breasts. For a family of 2 adults and one child.
This recipe is a combination of both Peta's Wrapped Chicken Breast with Garlic Sauce from the The Road To Loving My Thermomix and PrincessSteph's Wrapped Chicken Breast on Recipe Community.
Thermomix Model
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Recipe is created forTM 31
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
Delicious! Great recipe.
omg devine!
This meal was delicious! My hubby and kids loved it. As per previous comments, I halved garlic in the sauce and then I used plain butter. I then added a bit of fresh chives for extra flavour and followed the rest of the sauce recipe. during the chicken cooking time, I added potato into the simmering basket. when the chicken had finished cooking, I mashed the potato and served it with the chicken, other steamed veggies and sauce. Will definitely be making this recipe again. Thank you
A little fiddly but so worth the effort - delicious
. So good in fact, I've made it twice this week!!
Beautiful and tasty meal. Easy to make. Everyone loved it... Lots of flavor. I only put 2 cloves of garlic in the sauce and that was plenty. Thanks for a great recipe. I will definitely be making it again.
This is so good and easy to make and looks amazing plated up thanks for sharing, one of our favourites
Oh wow!! Made this tonight after eyeing it off for so long and was super yummy! Agree maybe a little less garlic in the sauce but it comes down to personal preference! Thanks again!
amzaing dish!! Chicken was perfect! Definitely one I will do for a dinner party, although maybe a little less garlic! But still very tasty!
Great recipe, chicken was great. I put it in the oven after it was steamed to crisp up the Prosciutto, this worked well but cant over do it as it will dry out. I failed with the sauce though. Will try the sauce again by itself for another dish another time. Parsnip chips are devine. Will do this again, practise makes perfect.
Paul
Just made the garlic sauce to pour over lightly pan fried chicken. It was so delicious that it would be great with seafood or as a pasta sauce. A winner!!! Will try the whole dish next time!!!
Ciao, Chopsuey!
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