Name: Stuffed Chicken Rolls with Shallot Cream
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4 Portionen
Ingredients: 16 Stück Shallots; 2 TL Sugar; 2 EL red vinegar; 400 ml Poultry stock; 1 Stück Bay leaf; 0.2 l Cream; 1 EL Crème fraîche; 10 g fresh parsley, finely chopped; Salt; Pepper; 4 Stück Goldbreast fillets corn-fed chicken; 4 Scheibe(n) Raclette cheese; 4 Scheibe(n) Cooked ham with truffle; Vegetable oil; 2 Zweig(e) Thyme; 350 g Noodle nests Swabian style; Olive oil; 2 Stück Truffle

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Description

Stuffed chicken rolls with shallot cream, prepared in the Thermomix®, are a hearty main course with Mediterranean notes. Shallots, vinegar and poultry stock form the basis for the aromatic sauce. The recipe is ideal for festive occasions or a special family meal. Preparation takes about 60 minutes, 40 minutes of which is active working time, and yields 4 servings.

Ingredients (18 ingredients)

Preparation (9 steps)

Prepare shallots

Thermomix® Setting

5 sec/Speed 5

Peel 16 shallots and place in the mixing bowl. Chop 5 sec./level 5. Push down with the spatula.

Caramelize shallots

Thermomix® Setting

3 min/Varoma/Speed 1 Varoma

Add 2 tsp sugar to the shallots in the mixing bowl and caramelize 3 min./Varoma/level 1 without measuring cup.

180

Boil down shallots

Thermomix® Setting

25 min/212°F/Speed 1 100 Reverse

Add 2 tbsp red vinegar and 400 ml poultry stock and 1 bay leaf to the shallots in the mixing bowl and boil down 25 min./100°C/level 1 reverse rotation without measuring cup.

1500

Refine shallot cream

Thermomix® Setting

3 min/176°F/Speed 1 80 Reverse

Add 0.2 l cream, 1 tbsp crème fraîche and 10 g fresh, finely chopped parsley to the shallots in the mixing bowl. Season with salt and pepper and stir 3 min./80°C/level 1 reverse rotation. Then transfer to a bowl and keep warm.

180

Prepare chicken

Pat 4 chicken breast fillets dry. Cut lengthwise with a sharp knife and unfold. Then flatten like a schnitzel, preferably with a piece of baking paper or foil between meat and meat tenderizer.

Fill chicken

Season the flattened chicken fillets with salt and pepper, then place 4 slices of Raclette cheese and 4 slices of cooked ham with truffle on top. Carefully roll up the fillets and close the ends with small wooden skewers.

Fry and cook chicken

Put some vegetable oil and 2 sprigs of thyme in a pan and fry the stuffed chicken fillets on all sides until golden brown. Then continue cooking in the preheated oven at 150°C for approx. 15 min.

Cook noodles

Cook 350 g Noodle nests Swabian style according to the package instructions and drain well. Refine with some olive oil, salt and pepper.

Arrange

Cut the finished chicken breast fillets into slices and arrange with the noodle nests and the shallots à la Crème. Finally, cut 2 truffles into thin slices and spread over the dish.