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Chicken Roulade and Vegetables with Potato and Leek Soup


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Ingredients

5 portion(s)

Stuffing option 1

  • 2 handfulls of spinach leaves
  • 150 g Sundried Tomatos
  • 100 g pine nuts
  • 100 g feta cheese

Stuffing option 2

  • 250 g Philly cheese
  • 1 clove garlic
  • 6 sprig flat leaf parsley
  • 2 spring onions, trimmed and cut into pieces

Roulade

  • 4 chicken breasts
  • 1 Batch of stuffing
  • Mixed vegetables of your choice, roughly chopped
  • 4 pieces alfoil
  • 4 pieces damp baking paper
  • 8 pieces proscuitto, optional
  • 1 clove garlic
  • 80 g onion
  • 30 g olive oil
  • 220 g leek, white part only
  • 370 g potato
  • 1 tbsp TM vege stock
  • 600 g water
  • 6
    47min
    Preparation 15min
    Baking/Cooking
  • 7
    medium
    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.
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Recipe's preparation

    Stuffing Option 1
  1. Place sundried tomatoes pine nuts and feta into bowl and chop for 10 seconds speed 7. Set aside (if using this option the spinach leaves are best used whole and stuffing spread on top of spinach leaves)

  2. Stuffing Option 2
  3. Place garlic parsley and spring onion into the bowl and chop for 7 seconds speed 7

  4. Add cream cheese and mix at speed 5 for 10 seconds

    Set aside and clean bowl

  5. Roulade
  6. Place chicken breast between 2 peices of cling wrap and beat with meat tenderiser until flat. Repeat until all chicken breasts are prepared.

  7. Lay a piece of damp baking paper on a piece of alfoil. Place a chicken breast (without cling wrap) onto the baking paper and spread with stuffing of choice.

  8. Roll chicken into a 'sausage' like roll and wrap in proscuitto (if using)

  9. Wrap in baking paper and alfoil and seal at each end

  10. Place into varoma and surround with mixed vegetables of choice and set aside

  11. place onion and garlic into the mixing bowl and chop at speed 7 for 3 seconds

  12. Add olive oil and saute for 3 minutes at 120 degrees speed 1

  13. Add vegetable stock and water. Insert simmering basket and add leek and potato. Put on mixing bowl lid

  14. Place Varoma into position and set to cook for 25 minutes Varoma speed 2.

  15. Check chicken and vegetables are cooked - if not set for another 5-7 minutes if required

  16. Set Varoma Aside on top of Thermoserver if possible

  17. Remove simmering basket with aid of spatula and place potato and leak into the mixing bowl. Put on lid and insert MC

  18. Puree at speed 5 for 5 seconds and then gradually increase to speed 9 for 1 minute

  19. Serve Soup and follow with vegetables and sliced roulades

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Accessories you need

  • Varoma
    Varoma
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  • Simmering basket
    Simmering basket
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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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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  • Absolutely amazing!!!  I only

    Submitted by Kylie-Jayne on 13. July 2016 - 21:19.

    Absolutely amazing!!!  I only received my Thermi 6 days ago and made this delicious recipe this evening for my family of adult children.  It was a winner, especially served with the herb and garlic pull apart bread.  Thankyou Melinda for this brilliant recipe.  I look forward to trying more of your creations  tmrc_emoticons.)

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