- TM 31
Ingredients
Chicken ingredients
- 2 large chicken breasts or 1 turkey breast (minimum 700g)
- 4 long rashers of bacon
- string for cooking
Sauce ingredients
- 250 grams reserved cooking juices
- 100 grams single, thickened or double cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon xanthan gum
- 80 grams Salted butter
- 1/4 cup fresh sage, torn or chopped
Stuffing 1 – mince meat and macadamia
- 30 grams parmesan cubed
- 2 cloves garlic
- 1/4 cup fresh parsley
- 40 grams macadamia nuts
- 2 teaspoons equivalent of fresh rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 egg
- 250 grams mince – pork, or pork/veal mixture
- 50 grams mozzarella
- 4 asparagus spears, hard ends trimmed
Stuffing 2 – mozzarella, Brie, oregano and asparagus
- 100 grams mozzarella, sliced
- 100 grams Brie, sliced
- 2 teaspoons fresh oregano (or 1 tsp. dried)
- 6 spears of asparagus, hard ends trimmed
Stuffing 3 – sun dried tomato/cherry tomato, Brie, asparagus and basil
- 8 cherry tomatoes or sundried tomatoes, halved
- 120 grams Brie, sliced
- 8 spears of asparagus, hard ends trimmed
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place Parmesan, garlic, parsley, macadamias and rosemary into the mixer, pulse turbo once (speed 10 / .5 seconds / mc on). You want all ingredients lightly chopped only; non-tmx users may need to repeat
- Tip out into a bowl and add salt and pepper, mince and egg and mix by hand until combined
- The mozzarella and asparagus is placed on the centre of the mince before rolling
- Butterfly your chicken breasts and bash out lightly to flatten (the easiest method is to cover with cling film and bash with a rolling pin (we have a video of this method loaded on our website)
- Season with a few pinches of salt and pepper
- Place mince meat or other stuffing on the breast and roll up (roll from the bottom of the breast up to the top, instead of closing it back up the way it was, this will help keep the thickness even)
- Wrap with bacon and tie up with string or hold together with skewers and sit in the large varoma steamer bowl
- Into the mixer place 700ml water then steam the chicken 30 minutes cheese/veg stuffing, 35 minutes mince filled, or 60 minutes stuffed turkey breast / varoma temp / speed 2. Squeeze the rolls with tongs to check the juices are clear, if they are pink you will need to steam a further 5-10 minutes
- Crisp up the bacon by searing in a hot pan on all sides, with the butter and sage, be careful of popping bacon fat
- With the juices remaining in the mixer, check you have roughly 1 cup (250ml) then to this add the cream, xanthan gum, and once finished cooking add the now browned butter and sage from the pan
7 Cook 2 minutes / 70 degrees / speed 3 / mc on
Stuffing 1 method
Chicken Method
Tip
For this dish we have given you a few options of fillings. Each ingredients list will fill 2 chicken breasts or 1 turkey breast
Note = The Mince Stuffing recipe can also be used in a roast chicken with herb butter or Paris butter under the skin 
Note = the seasoning of this dish relies heavily on the bacon, so if not using the bacon make sure you season the chicken and sauce with salt to your tastes
Note = If you are having a few people around, we recommend making a few of each flavour so people can sample them all. Simply steam them the day before to save time, and reserve all your juices, then double or triple the sauce, extending the cooking time until hot. Then to reheat the chicken, place into a hot 180C oven for 30 minutes, then turn it to grill and rotate a few times until the bacon is crispy, BEWARE of popping bacon fat
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
Absolutely delicious. The meat stuffing had so much flavour. I had some left over so I fryer it up which was really good too. I did add stock paste to the sauce for extra flavour.
Sooooo good! I did as suggested and made a couple of each stuffing for a dinner party and everyone was well impressed! The sauce is perfect!
I received so much praise for this delicious dish! My guests were surprised when I told them that it was a healthy LCHF meal. We have had it many times since. Even my kids love it!
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