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Description

Delicious chicken rolls filled with ham and cheese in a creamy shallot sauce.

Ingredients (18 ingredients)

Preparation (9 steps)

Prepare shallots

Thermomix® Setting

5 sec/Speed 5

Peel 16 shallots and put them in the mixing bowl. Chop 5 sec./speed 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/speed 1 without the measuring cup.

180

Reduce 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 reduce 25 min./100°C/speed 1 reverse rotation without the 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/speed 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 open. Then flatten like a schnitzel, preferably with a piece of baking paper or foil between the meat and meat mallet.

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 minutes.

Cook noodles

Cook 350 g Noodle nests Swabian style according to the package instructions and drain well. Refine with a little 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 fine slices and spread over the dish.