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1 Chicken, Sweet Potato, Spinach, Ham and Pinenuts

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Chicken, Sweet Potato, Spinach, Ham and Pinenuts

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Ingredients

4 portion(s)

Chicken with Spinach, Ham and Pinenuts

  • 50 gram Parmesan cheese, cubed
  • 50 gram bread crumbs
  • 300 gram sweet potato, peeled and sliced
  • 600 gram chicken breast, thickly sliced
  • 1.2 litre water
  • 1 onion, peeled and halved
  • 1 garlic clove, peeled
  • 20 gram Butter
  • 40 gram flour
  • 600 gram cream
  • 1 tablespoon vegetable stock concentrate
  • 150 gram ham, chopped
  • 60 gram Baby Spinach Leaves
  • 40 gram pinenuts
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Recipe's preparation

  1. Place parmesan cheese in bowl chop for 10 secs, speed 10, mix with breadcrumbs and set aside

     

    Roll chicken pieces in breadcrumb mixture and place in varoma dish.  Arrange sweet potato in varoma tray, put water in bowl and cook 20 min, varoma, speed 1.  Once cooked, set chicken and sweet potato aside to cool slightly.

     

    Place onion and garlic in a dry bowl chop for 3 sec, speed 7.

     

    Add butter and saute 2 min, 100 deg, speed 1.

     

    Add flour, cream and stock and cook for 6 min, 90, speed 3 or until thickened.

     

    Add ham, spinach and pinenuts and combine 1 min, reverse, speed 2.

     

    Roll chicken in left over breadcrumb mixture, then place pumpkin in a baking dish, put chicken on top and then pour spinach mixture over the top.  Top with any remaining breadcrumbs and cheese and cook for 20 mins in 180 degree oven until heated through and browned on top.

     

     

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Tip

I often steam the sweet potato seperately to create more room in the varoma for steaming the chicken.

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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  • I cooked the chicken separately on the stove. I...

    Submitted by wiggills11 on 1. May 2019 - 11:21.

    I cooked the chicken separately on the stove. I only used 300g cream and made up the remainder with milk and water. I added a teaspoon on dijon mustard to the sauce. I put rice on the bottom of the dish before adding the chicken mix, sauce and breadcrumbs. Would definitely make again.

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  • I have been making this recipe for over a year...

    Submitted by ZoZo999 on 12. March 2018 - 00:32.

    I have been making this recipe for over a year now. I just love it! I always make it for party's and its a big hit. If I run out of bread crumbs I will use wheatgerm. Thanks so much for this recipe. I thought it was about time I left a review 😊

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  • This was very nice I used evaporated milk and...

    Submitted by Sarbear20 on 1. May 2017 - 20:26.

    This was very nice. I used evaporated milk and coconut cream instead of cream. I also added cooked pasta to the oven dish. I didn't have any ham or pine nuts so I am keen to try the recipe with these two ingredients next time. Thanks for the recipe.

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  • I made this into a pasta bake by mixing the cream...

    Submitted by Cherryn on 18. February 2017 - 16:39.

    Smile I made this into a pasta bake by mixing the cream sauce with pasta. It was lovely! The family loved it. I found the breadcrumb coating on the chicken a bit soggy, though the chicken was lovely. Next time I'll try and pumpkin instead of the sweet potato. Served it with brocolli and corn. Thank you!

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  • This dish was delicious!

    Submitted by Rakes on 21. June 2016 - 22:06.

    This dish was delicious! Absolutely love it. ❤️

     

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  • Very delicious...

    Submitted by k.smith on 11. June 2016 - 18:42.

    Very delicious

    Made this dairy and gluten free by swapping bread crumbs for

    rice crumbs, used gf flour and swapped cream for coconut cream and left parmasean

    out altogether.

    Fantastic taste - if you like coconut.

    Makes quite a lot- more than 4 serves.

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  • I didnt have enough full

    Submitted by serendipity62 on 4. April 2016 - 15:17.

    I didnt have enough full cream so mixed it with coconut cream to make up the 600grams. still yummy!

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  • I swapped ingredients so it

    Submitted by priscilla2013 on 4. November 2015 - 23:54.

    I swapped ingredients so it was diary and wheat free using coconut cream and rice crumbs, without adding the parmesan into the breadcrumb mixture, still very yummy.

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  • thanks guys, its a family

    Submitted by missy82 on 23. October 2015 - 15:20.

    thanks guys, its a family fave tmrc_emoticons.-)

    i normally cut the pumpkin approx .5 cm thickness not too think or it wont cook. ive found the breadcrumb coating over the chicken keeps it from drying out or overcooking, and yes the leftover is poured over the top to give the meal a slight "baked" topping. i hope this helps tmrc_emoticons.-)

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  • Question:  How thick did you

    Submitted by Heatherdee on 19. October 2015 - 18:36.

    Question:  How thick did you slice the sweet potato?  Please confirm that you put breadcrumbs on before putting in varoma - seems a bit strange to steam chicken with breadcrumbs on - esecially when you have indicated further down to breadcrumb the chicken after its cooked?

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  • WOW I made this tonight and

    Submitted by Thermomel78 on 14. October 2015 - 21:15.

    WOW I made this tonight and absolutly LOVED IT. YUM thanks tmrc_emoticons.)

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  • OMG! This was amazing!!!

    Submitted by sweet_holz on 8. October 2015 - 10:56.

    OMG! This was amazing!!! Thank you! Big Smile

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