Tutorial: Stuffed And Steamed!

Serves 4-6 Prep Time 10 minutes   Cook Time 15 minutes   Rated:

This recipe is now available as a full Thermomix recipe using the Varoma to steam your chicken breast and with a nice little cherry tomato sauce to go along with it, and appears in full in my cookbook For Foods Sake, available on here or in good bookstores around Australia (and probably some bad ones as well!!) This is the original version. Enjoy.

To make a quick sauce to serve with this chicken, I used 250 grams sliced button mushrooms, though Swiss brown are nicer. Using the pan that I browned the chicken in I deglazed the pan with a dash of champagne (flat and left over from someone's lunch!!) Add the mushrooms and fry off. Add more champagne and simmer whilst waiting for the chicken to cook. When chicken is done, add a dash of fresh cream to the sauce, reduce, add salt and pepper to taste and serve immediately! Please remember who you are at all times, as you LICK the plate clean!

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Need

  • 1/2 chicken breast, per person
  • Getting Stuffed Suggestions
  • Hey Pesto or other pesto of choice Recipe
  • Prawns
  • Cheese of choice, we suggest soft cheeses
  • Mushrooms
  • baby spinach leaves
  • asparagus spears

Do

1  

Butterfly each chicken breast so you have flat pieces of chicken. .

2  

Spread the chicken with flavours of choice. Try not to go too crazy as they will be hard to roll if too full.

3  

Roll over on itself and tie with kitchen twine if you wish. Carefully lift each breast into hot pan.

4  

Pan fry chicken breasts on Induction high for 5 minutes all over until golden.

5  

Place in Steam Oven tray or Varoma tray and steam for 15 minutes. (If using Varoma you will need to start with boiling water.

6  

Slice and serve immediately with sauce. You can go with the Mushroom sauce mentioned in the intro or use Marinara sauce, which is also delish.

More

I will need to adjust the sauce recipe from the other entry that is on here. On this occasion I used 250 grams sliced button mushrooms, though Swiss brown are nicer. Using the pan that I browned the chicken in I deglazed the pan with a dash of champagne (flat and left over from someone's lunch!!) Add the mushrooms and fry off. Add more champagne and simmer whilst waiting for the chicken to cook. When chicken is done, add a dash of fresh cream to the sauce, reduce, add salt and pepper to taste and serve immediately! And like I said, please remember who you are at all times, as you LICK the plate clean!

Served with

More Mains

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