THERMOMIX ® RECIPE
- 4 tbsp Butter
- 2 cloves garlic
- 2 tbsp marjoram, fresh
- 2 tbsp sage, fresh
- 1 tbsp rosemary
- 1 tsp black pepper
- 4 chicken breast fillet, skinless
- 4 slices prosciutto
- 125 grams Philadelphia cream cheese
- 50 grams cream
- 1 egg yolk
Pre-heat oven to 220 degrees.
Place butter, garlic, marjoram, sage, rosemary and black pepper into TM bowl and chop for 10 seconds on speed 7. Scrape sides and chop for 10 seconds on speed 7.
Add butter and saute for 1 minute at Varoma temperature on speed 1.
Pound each chicken fillet out to 2-3 cm thickness. Spread with herb butter.
Place one piece of proscuitto under each chicken fillet and roll up. Wrap each chicken and proscuitto roll in aluminium foil.
Place in oven at 220 degrees for 25 - 30 minutes.
Place cream and cubed cream cheese into TM bowl and warm for 3 minutes at 80 degrees on speed 3.
Slowly add egg yolk and 1 teaspoon of water through hole in lid. Continue mixing for 15 seconds on speed 3.
Unwrap chicken from foil and serve onto four plates, pour over cheese sauce and garnish with rosemary. You may wish to serve this dish with a suitable protein style side-dish or mixed lettuce tossed in a light vinaigrette of fresh parsley and roasted garlic.
Creamy Cheese Sauce
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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.
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