This recipe may seem tricky but it was incredibly easy. Steamed in the varoma keeps the chicken really moist and retains all the flavour. Definitely going to be doing further variations of this. PS it tastes alot better than the photo makes it look! Eb x
- 4 large slices of ham off the bone
- 700g chicken (breast, thigh or mix of both) diced
- 50g cheddar cheese
- 60g breadcrumbs
- 1 small chilli (optional)
- Handful of fresh herbs (oregano, basil, parsley)
- 100g ricotta
- 30g chicken stock paste (or vegetable)
Place cheese into TMX bowl and grate on Speed 7 for 3 seconds. Add breadcrumbs, chilli, herbs, ricotta and paste and mix on Speed 6 for 5 seconds. SET ASIDE.
Without cleaning the bowl, blitz the diced chicken in 2 – 3 batches on Turbo for 1 second – twice.
On a piece of alfoil, lay your ham out making sure each piece is overlapping. Spread the chicken over the ham but leave about a 5 cm edge of ham. Lay your stuffing mix in a sausage down the middle. Carefully roll up and then wrap tightly in the alfoil. Place in fridge until ready to bake/steam.
Note: If using Varoma make 2 chicken rolls so they fit in the Varoma neatly.
To cook, place 1 litre of water in the bowl, set the Varoma in place, lay the alfoil wrapped chicken on the top tray of the Varoma and cook for 45 minutes at Varoma Speed 4-5.
I baked mine for 30 minutes in the Varoma and then 15 minutes in a 180deg oven. This was so while it continued to cook I could use the Thermomix to prepare the sides to serve with the chicken.