- TM 31
Ingredients
Cranberry pesto stuffing
- 1 garlic clove
- 1/2 eschalot (approx. 60 g)
- 20 g Butter
- 50 g dried cranberries
- 30 g dried hazelnuts
- 2 sprigs fresh flat-leaf parsley, leaves only
- 1 pinch sea salt
- 1 pinch ground black pepper
- 150 g Camembert cheese, cut into quarters
Chicken, potatoes and mustard sauce
- 1 garlic clove
- 1/2 eschalot (approx. 60 g)
- 10 fresh chives, cut into quarters
- 20 g Butter
- 500 g water
- 1-2 tsp Chicken stock paste (see Tips)
- 6 small potatoes, well washed and cut into pieces (3-4 cm)
- 3 skinless chicken breast fillets (approx. 300 g per breast)
- 150-200 g fresh green beans, trimmed
- 20 g dry white wine
- 2 tbsp plain flour
- 3 tsp Hot English mustard
- 2 tsp jarred horseradish
- 2 tsp seeded mustard
- 1-2 pinches sea salt, to taste
Accessories you need
-
Varoma -
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Place garlic and eschalot into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula, then cook 2 min/100°C/speed 1.
- Add all remaining stuffing ingredients and chop 10 sec/speed 5. Transfer into a bowl and set aside. Clean and dry mixing bowl.
- Place garlic, eschalot, chives and butter into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula, then cook 2 min/100°C/speed 1.
- Add water and stock paste. Insert simmering basket, then place potatoes into it.
- Place chicken breasts onto a clean work surface, then slice each breast horizontally taking care not to cut all the way through. Fill chicken breasts with reserved cranberry stuffing, then insert 1 or 2 toothpicks along the edge of the opening into the breast to enclose the filling.
- Place stuffed chicken breast onto Varoma tray. Place Varoma into position, secure Varoma lid and cook 10 min/Varoma/speed 2.
- Turn chicken breast over to ensure even cooking, then secure Varoma lid and cook a further 5-10 min/Varoma/speed 2 or until chicken is cooked. Remove Varoma and transfer chicken onto a plate.
- Place Varoma dish back into position and weigh beans into it. Secure Varoma lid and cook 5 min/Varoma/speed 2 or until potatoes and beans are cooked to your liking. Meanwhile, place a medium-sized non-stick frying pan over a medium-high heat and add chicken breasts. Cook each breast for 2-3 minutes each side or until chicken is golden.
- Transfer chicken breasts, potatoes and beans into a thermal serving bowl or other large bowl and cover to keep warm. Retaining steaming liquid in mixing bowl.
- Add all remaining ingredients into mixing bowl and cook 4 min/100°C/speed 3, without measuring cup. Transfer mustard sauce into a serving jug. Remove toothpicks from chicken breasts, then cut each breast into half and serve immediately with potatoes, green beans and mustard sauce.
Cranberry pesto stuffing
Chicken, potatoes and mustard sauce
Tip
Please refer to The Basic Cookbook or Everyday Cookbook for the Chicken stock paste recipe.
To serve potato mashed, add potato into mixing bowl after cooking sauce. Insert butterfly whisk and mash 20-30 sec/speed 3-4.
Thermomix Model
-
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.
Other users also liked
Comments
We had this one for dinner tonight, absolutely delightful, even hubby agreed! I would make it again in a heartbeat and very easy
Cooked this tonight . Restusant quality meal. Had no canenbert, used blue cheese instead. Will certainly be doing this again. Thank you.
Easy to make & tasted delicious
Are you sure to delete this comment ?