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1 Bacon & Chive Cream Cheese Stuffed Chicken with Mushroom Sauce Taela-Made

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Bacon & Chive Cream Cheese Stuffed Chicken with Mushroom Sauce Taela-Made

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Ingredients

4 portion(s)

Stuffing

  • 250 grams cream cheese
  • 100 grams Trimmed bacon, Large diced pieces
  • 5 grams fresh chives
  • 1-2 teaspoon garlic

Chicken

  • 500 grams chicken breast
  • 1 egg
  • 1 teaspoon salt
  • 20g bread crumbs

Crumb

  • breadcrumbs
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder

Mushroom diane sauce (optional)

  • 200g mushrooms
  • 1 clove garlic
  • 30g Butter
  • 5g olive oil
  • 70g Dry white wine or brandy
  • 5 sprigs shallots
  • 15g Worcestershire sauce
  • 20g Dijon mustard
  • 250g cream
  • 20g Corn Flour
  • Salt & pepper to taste
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  • 6
    45min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Prepare the stuffing
  1. Place garlic and chives in TM bowl and chop 5sec/spd 7, scrape down the bowl.
  2. Add cream cheese and mix 20sec/spd 3
  3. Add bacon strips and combine 20sec /Counter-clockwise operationspd 2
  4. Lay out a piece of cling wrap, tip the mixture onto the centre, shape into a log and roll up in the cling wrap.

    Refrigerate until required.
    5. Prepare the chicken
  5. Add Chicken, egg, breadcrumbs and salt to the TM bowl and mince 40sec/spd 9
    6. Assemble and cook
  6. Preheat oven to 180°c and fry pan to medium heat

    (I use a dutch oven, so I dont preheat the oven)

    Wet your hands and devide the chicken mixture into 4 balls

    Flatten ball out and add a decent chunk of the cream cheese mixture to the center of the chicken patty and fold the chicken mixture around the cheese, be sure to seal it up well.

    Combine the breadcrumb ingredients and dip each ball into the crumbs, coating evenly.


    Fry the balls until golden and then transfer until oven and continue to cook for approximately 10 minutes OR fry in a dutch oven and then put the lid on and let bake for 10 minutes.
    7. Mushroom-diane sauce
  7. Slice Mushrooms and set aside.

    Place garlic in TM bowl and chop 5 secs/ spd 7, scrape down bowl.

    Trim shallots and cut into large chunks, chop 2 secs/spd7, scrape down bowl.

    Add butter andolive olive oil and sautee for 4 min/varoma/Gentle stir setting

    Add wine or brandy and sautee 2 min/varoma/Gentle stir setting

    Add mushrooms, salt and pepper 4min/varoma/Counter-clockwise operationGentle stir setting

    Add cream, worcestershire sauce, dijon mustard and corn flour 10 minutes/varoma/Counter-clockwise operationGentle stir setting
10

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11

Tip

With thanks to goodtukka for the mushroom diane sauce

And skinny mixers for the chicken preperation steps.

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.

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Comments

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  • This was a great recipe. The sauce was very rich....

    Submitted by RaeleneTLP on 6. February 2017 - 22:21.

    This was a great recipe. The sauce was very rich. My whole family really enjoyed it. We will be making this again.

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