Ingredients
Stuffing
- 1 portion Sundried Tomato capsicum dip, (see tips)
- 2 handfuls of baby spinch
- 300 g cheddar cheese, cubed
Other items
- 2 large chicken breast
- enough vege to feed your family, (broc peas corn and carrots)
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Take 2 sheets of baking paper, around A4 size. Place 1 chicken breast between the 2 sheets and then using a rolling pin, applying slight pressure roll the breast out to get a large, flat shape. Repeat with additional chicken breast. Then set aside.
- Place cheese into thermomix bowl with lid and MC in position and grate on sp8 for 6secs. Set aside.
- Without washing bowl, make 1 quantity of the Sundried Tomato Capsicum and Cashew dip. See the notes below on where to find this. Set half of this in the fridge to use at a later stage, and keep half for your chicken breasts.
- Take the baking paper that was used earlier and run it under the tap and scunch it up. Shake off excess water, flatten out then place 1 chicken breast in the middle of each piece of paper.
- Run a layer of spinach down the middle of each piece of chicken. Spinkle of cheese then Top with approx 3 tablespoons of the dip. Season with some salt.
*At this step if you like add a little dried chilli flakes for some added kick. - Close the chicken breast up as tight as possible and then wrap in the baking paper nice and tight. Twist then ends and tuck them under and place into the dish of the varoma. Repeat as necesary for each chicken breast.
- Prepare your families favourite vege to go with this dish and place into the tray of your varoma. We just had peas corn carrot and broc. To make it a little fancier you could just do steamed asparagus.
- Add 600g water to mixing bowl.
Place lid into position.
Place complete varoma on top.
Set timer for 20mins/Varoma/sp 1.5 - to check if chicken is cooked through, remove the biggest parcel from your varoma and carefully open it up. Using a serated knife carefully cut through the middle of the chicken parcel to check. If it needs longer re-wrap in the same baking paper trying not to loose the juices and pop it back on for another 5mins.
- Once chicken is cooked through remove from the varoma and set aside still in the parcels. Leave your vege in the varoma and sit it back on top of your thermomix to keep them warm.
Open the chicken parcels 1 at a time and slice up as per picture. - Plate up your chicken then add your vege last. See the tips below for a simple sauce to complement this dish.
Prepare Chicken
Prepare Filling
Filling Chicken
Making it a meal
Serving
Tip
*Use this recipe for the dip - https://www.recipecommunity.com.au/sauces-dips-spreads-recipes/capsicum-and-sun-dried-tomato-dip/jgvm65wb-9d870-095214-cfcd2-xj29k5bj
*the dip can also be found in the EDC cookbook or Everyday Cooking for Thermomix Famalies.
*For a simple sauce to dress the chicken, once everything is cooked through tip the water out add 200g sour cream, 1t dijon mustard and 1t vege stock and cook for 7mins/90/sp2.
*If you want this dish to feed a larger crowd feel free to do extra chicken parcels.
*You could also add some rice to the simmering basket and cook this at the same time as the chicken and vege.
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
AMAZING! First time at making this tonight and I will be adding to my "keep" list of recipes.
I have made the dip before and it is delicious - it is like a supermarket one I use to love!