Stuffed Chicken Breast With Creamy Mushroom Sauce
This is a lovely decadent dinner option that is easily converted to feed two or ten.
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 oven...you 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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Need
- 1/2 chicken breast, per person
-
Stuffing options of choice
- Hey Pesto Recipe
- sun dried tomatoes
- prawns or scallops
- feta cheese or other cheese of choice
- prosciutto or ham
- baby spinach leaves
- Chilli Jam Recipe
- Fresh herbs of choice, feta goes well with rosemary
-
Sauce
- 1/2 Cup Swiss brown mushroom(s) sliced
- drizzle Extra Virgin Olive Oil (EVOO) as needed BUY
- 1/2 Cup liquid chicken stock
- 1/2 Cup flat champagne or white wine
- A dash cream BUY
- pink salt flakes and black pepper to taste BUY
- 1-2 sprigs fresh thyme or other herb of choice
Do
- 1
Line the Varoma tray with a damp piece of baking paper and set aside. Fill the Thermomix bowl to 500ml mark with water.
- 2
Butterfly each chicken breast.
- 3
Arrange flattened chicken with flavors of choice.
- 4
Roll up tightly. Carefully lift each breast into hot pan. You may need toothpicks to hold the chicken together.
- 5
Pan fry chicken breasts on Induction high for 4 minutes each side until golden.
- 6
Place into the Varoma tray and set into position on top of the Thermomix. Steam 18 min/Varoma/speed 4..
- 7
Sauce;
- 8
Quickly fry mushrooms in the same pan as you browned the chicken until softened.
- 9
Add chicken stock and champagne. Reduce.
- 10
Can add 1 teaspoon of corn flour mixed with 2 tablespoons of water, if you prefer a thicker sauce.
- 11
Just before serving add seasoning and cream.
- 12
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!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
