Prosciutto Wrapped Chicken with Creamy Garlic Sauce

//Prosciutto Wrapped Chicken with Creamy Garlic Sauce

Last night I posted a sneak peak of my take on Prosciutto Wrapped Chicken with Creamy Garlic Sauce. It proved very popular!

You may all remember Stephs “varoma dish of the week” winning post not too long ago where she created this dish (Thermomix Australia must have clued in on how great it is too because it featured today as their varoma dish of the week!). Steph blows me away. Her food is beyond amazing. What she whips up as a quick dinner is something so delicious looking its inspiring. Now she is someone I would love to see have a page or a cookbook so I can follow her!!!

This is my take on Stephs dish. I ended up winging mine based on what was in the pantry and fridge. I dont drink wine so needed to create a sauce without it. I have been chatting to lots of people who all have their own take on this dish or similar. The fillings are endless as are the sauces you could use. I was going to do a honey mustard sauce. I might try  that next time. Stephs recipe includes parsnip chips as well. These sound and look amazing and I must try these next time.

This is to feed two. Double or triple as required.

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Prosciutto Wrapped Chicken with Creamy Garlic Sauce
Serves 2
Prep Time
10 min
Cook Time
28 min
Total Time
38 min
Prep Time
10 min
Cook Time
28 min
Total Time
38 min
  1. 2 chicken breasts, fat and skin removed and butterflied
  2. 8 baby spinach leaves
  3. Feta to taste (I used the tiniest of pieces)
  4. 1/2 tablespoon garlic and herb butter
  5. 6 slices of prosciutto
  1. 4 cloves of garlic, peeled
  2. 1 tablespoon garlic and herb butter
  3. 150mls cream
  4. Salt and Pepper, to taste
  5. 1/2 tablespoon cornflour
  6. 1 tablespoon hot water
  7. Vegetables of choice
  1. Place 600mls water into bowl.
  2. Cook for 8 mins, speed 3, steaming temperature.
  3. Preheat oven to 180 degrees (this is to crisp up the prosciutto briefly after cooking)
  4. Meanwhile, spread a little butter on chicken breasts, top with baby spinach leaves and crumbled feta.
  5. Roll chicken up ensuring the filling is secure.
  6. Wrap prosciutto around the outside of the chicken tightly.
  7. Get a piece of baking paper and scrunch and wet it. Flatten out and place on the bottom steaming attachment dish. Place chicken on top of it.
  8. Cook for 16-18 minutes, speed 3, steaming temperature.
  9. Meanwhile prepare your vegetables of choice (I used asparagus and shaved carrot) and place onto top steaming tray. Rinse well.
  10. In the last 6 minutes of the cooking time place vegetable tray in place and continue cooking. You may need to pop it in sooner depending on the vegtables you use.
  11. Once cooked place chicken onto a tray an into an oven for 10 minutes just to crisp up the prosciutto.
  12. Place vegies into an insulated server or keep together in the steamer attachment to keep warm.
  13. Into the machine bowl add the garlic. Chop on speed 8 for 4 seconds. Scrape down.
  14. Add butter.
  15. Cook for 4 minutes, speed 2, 100 degrees
  16. Add cream.
  17. Cook for 4 minutes, speed 2, 100 degrees.
  18. Mix the corn flour and water together to remove any lumps.
  19. Add to bowl along with salt and pepper. Season it well.
  20. Cook for 2 minutes, speed 2, 100 degrees.
  21. Serve sauce over chicken and/or vegetables.
  1. Those with a Thermomix will know their steaming temperature as Varoma temperature. Other machines will know it as the steaming or ST temperature.
  2. Those with a Thermomix will know their steaming attachment as a Varoma. Other machines will know it as the steamer.
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By |2017-06-12T11:23:00+00:00February 18th, 2014|Categories: Lunch and Dinner|8 Comments

About the Author:

Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.


  1. Rebecca AKA Bexta76 February 23, 2014 at 11:57 pm - Reply

    Thanks Peta, I made this last night and it was SO good, my husband and I both loved it. I somehow managed to mess up the sauce though, I think I added too much cornflour. It tasted great but looked like a glob of melted cheese :-).

  2. Peta Lee February 25, 2014 at 3:14 am - Reply

    Oh dear! Lol
    I’m not sure what could have happened.

  3. Jo Markovic March 10, 2014 at 11:27 am - Reply

    OMG goodness this was so so good. My chicken was a tiny bit dry so I’ll go for 16 mins this time. (I did the full 18)

  4. FMV October 14, 2014 at 5:43 pm - Reply

    So delicious! No problem following the recipe and the taste was amazing. That creamy garlic sauce is beautiful over the stuffed chicken and vegetables. Really worked my Varoma today and pleased with myself! Thank you for the recipe, Peta.

  5. Tennielle December 23, 2014 at 11:19 pm - Reply

    Delicious!!! Was struggling to find something to make for dinner tonight and came across this recipe. So glad I did as this was simple to make yet still made me feel like I was cooking a gourmet meal. I cooked the chicken for 17 mins, was lovely and moist and used asparagus, carrot and zucchini. Loved every bit and the creamy garlic sauce was superb!!! Thank you Peta 😀

  6. Shannah February 5, 2015 at 12:47 pm - Reply

    Delicious!! This is a “luxury” meal for my husband and I, so simply yet so fancy!

    • Peta February 5, 2015 at 12:53 pm - Reply

      hahaha we always say its our fancy meal! lol

  7. Roxy Issanchon April 9, 2016 at 6:52 pm - Reply

    OMG Peta, this was bloody beautiful, I used a fair bit of fetta because we love it, lucky I made extras because hubby ate 6 of them. This is now on our favourites list

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