Stuffed Chicken Breast With Creamy Mushroom Sauce

Serves 4-6 Prep Time 30 minutes   Cook Time 15 minutes   Rated:

Traditionally chicken breast never tasted so good as when it is done in the steam oven. For those of you without a steam oven, consider using a bain marie in your traditional will never go back! This is the Thermomix version. Don't skip the searing part or you will need to add steaming time. It is hard to over cook the chicken when steaming, but you can certainly kill the fillings, so don't over do it!

This recipe is so adaptable for all tastes. Just use your imagination with the fillings, remembering not to overstuff as you want the filling to stay inside the chicken! Serving with the sauce is always my choice, and of course a salad or steamed veggies on the side are great. If you want to go the European route, then pasta or mashed potato are the way to go.

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Line the Varoma tray with a damp piece of baking paper and set aside. Fill the Thermomix bowl to 500ml mark with water.


Butterfly each chicken breast.


Arrange flattened chicken with flavors of choice.


Roll up tightly. Carefully lift each breast into hot pan. You may need toothpicks to hold the chicken together.


Pan fry chicken breasts on Induction high for 4 minutes each side until golden.


Place into the Varoma tray and set into position on top of the Thermomix. Steam 18 min/Varoma/speed 4..




Quickly fry mushrooms in the same pan as you browned the chicken until softened.


Add chicken stock and champagne. Reduce.


Can add 1 teaspoon of corn flour mixed with 2 tablespoons of water, if you prefer a thicker sauce.


Just before serving add seasoning and cream.


Garnish sliced chicken breast with fresh herbs to taste. You could serve with a tomato based sauce as well, and the fillings are really up to you!

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