Chicken Rolls with Asparagus Cream
Main course
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Cook Time
45 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
These chicken rolls with asparagus cream are a delicious and easy spring dish to prepare with the Thermomix®. Chicken breast, stuffed with fresh asparagus and creamy cheese, wrapped in bacon, is an explosion of flavors. The asparagus cream, velvety and fragrant, completes the dish in a sublime way. Perfect for a special dinner or a Sunday lunch, these rolls are a great alternative to enjoy chicken in an original way. The preparation is quick and easy, ideal for those who have little time but do not want to give up taste. A dish rich in protein and vegetables, perfect for the whole family!
Ingredients (9 ingredients)
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Chicken breast
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Bacon (stretched)
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Asparagus
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Fresh cheese
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Spring onions
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100 ml Cream
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20 ml Extra virgin olive oil
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Salt
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Black pepper
Preparation (10 steps)
Preparing the asparagus
Take the bunch of asparagus, cut off the woody part and separate the tips from the rest of the stem. Cut the green stem of the asparagus into rounds. Set aside the tips and stems separately.
Sauté the spring onions
Finely slice a spring onion and put it in the bowl with 20 ml of extra virgin olive oil. Sauté for 3 Min./120°C/Stufe 1.
Cook the asparagus stalks
Add the asparagus stalks cut into rounds to the bowl and cook for 10 Min./100°C/Stufe 1. If necessary, add a little water.
Sauté the asparagus tips
In a pan, heat a drizzle of extra virgin olive oil and sauté the asparagus tips for a few minutes. Remove the asparagus tips from the heat and set aside.
Prepare the chicken
Cut the fresh cheese into sticks and set aside. Season the chicken breast slices with salt and pepper.
Wrap the rolls
Spread out the previously seasoned slices, place two asparagus tips on each slice and two sticks of fresh cheese and roll up. Wrap each roll in a slice of bacon.
Baking in the oven
Arrange the chicken rolls in a baking tray lined with a sheet of baking paper and bake at 180°C for about 15 minutes. If the rolls get too colored, cover them with a sheet of aluminum foil.
Prepare the asparagus cream
Transfer the stewed asparagus stalks to the bowl and blend for 20 Sek./Stufe 8. Add 100 ml of cream and salt. Mix for 2 Min./90°C/Stufe 2.
Blend the cream
Blend the cream for 10 Sek./Stufe 10.
Serve
Serve the rolls with the asparagus cream and, if you like, a sprinkling of black pepper.
Finished cooking? Great! 🎉
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Created by
Chiara Ferrari
6
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Allergens
- Milk
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