• thumbnail image 1
Print to PDF

Print recipe

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



4 portion(s)


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


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


  • 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
  • 6
    Preparation 15min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

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 /spd 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
  6. Add Chicken, egg, breadcrumbs and salt to the TM bowl and mince 40sec/spd 9
  7. Assemble and cook
  8. 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.
  9. Mushroom-diane sauce
  10. 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/

    Add wine or brandy and sautee 2 min/varoma/

    Add mushrooms, salt and pepper 4min/varoma/

    Add cream, worcestershire sauce, dijon mustard and corn flour 10 minutes/varoma/

Accessories you need

  • Spatula TM31
    Spatula TM31
    buy now


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 Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

Other users also liked...


Add a comment
  • 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.

    Login or register to post comments