You are welcome Julie. I hope you enjoy it as much as we do. You can really add anything to the filling that you like. I've tried putting different types of cheese in it as well..very tasty 

This is not an original recipe. It was found at the following website.  http://mythermomixhints.wordpress.com/2011/09/06/proscuitto-rolled-chicken-breast-in-cream-sauce/

This has definitely become a family favourite and is so easy to prepare a complete meal in the Themomix from the meat to the vegies and even the sauce.

Name of Recipe: Proscuitto Rolled chicken in cream sauce
Number of People: 4

Ingredients:
1 Slice Bread
1/2 Onion (75g approx)
2 lge Cloves Garlic
Small handful of Italian Parsley
50g Sundried Tomato
20g Olive Oil
Pinch of Raw sugar
2 Chicken Breast
4 Slices Proscuitto
10g Butter
100ml White wine
400ml Water
100ml Cream
tsp (5g) Cornflour
1- 2 tsp Dijon or grain Mustard
1 tsp stock concentrate (optional)

Preparation:

Place bread slice in Tm, 5 secs, speed 9,  Put crumbs to one side

Place 1 clove of garlic and onion in bowl and chop 3 sec, speed 7.  
Add Parsley and Sundried Tomato and chop 3 sec, Speed 6.
Scrape down sides of bowl and saute in olive oil for 3 mins, 100 degrees, speed soft.
 
When finished add the breadcrumbs and a pinch of sugar,  5 secs Speed 3/4 to combine.

Open out chicken breast so heart shaped and bash with meat hammer in the thickest places until roughly 1 centimetre even thickness.

Line bench top with a piece of Clingfilm about 40cm vertically.  Lay 2 slices of procuitto on clingfilm going up the bench then place the chicken across it.

Cover half nearest to you with stuffing, then roll using the clingfilm to guide it over without trapping it inside (like a bamboo mat with sushi), squeezing roll gently as half way mark to keep the roll tight.

Once rolled, roll tightly in cling securing sides by twisting, then get another piece of cling film and wrap again for added thickness.
Repeat process, then put both rolls into Varoma tray and set aside.

Chop remaining garlic clove, 3 sec, speed 7.  Scrape down.
Add butter and saute 2 mins, 100 degrees, speed soft, add wine and water then put lid and varoma in place.
Steam for30 mins, Varoma temp, speed 2

N.B  For a complete meal stop after 10- 15 mins and add rice basket with diced potatoes (3 cm cube max) and add veg of choice to the varoma
When timer goes off, squeeze chicken it should feel firm if not give it another 5 mins and test again. Once the meat is cooked remove varoma and set aside.

There should be a small amount of cooking liquid left, add cream, cornflour, mustard and stock if using (stock can always be added at the end and blended through, you do not want the sauce over salty).
Cook for 3 mins, 90 degrees, speed 4

I hope you enjoy this recipe as much as my family does.  

members' comments

nola276 - I made this with a couple of changes.  You see I am on a Low Carb, High Protein diet so I left out the little bit of sugar, substituted the slice of bread with Parmesan cheese and used Xantham gum to thicken the sauce.  I can honestly say that I haven't had a meal like it for many a long time.  I simply can't believe that something soooo tasty is diet food!  Served it with green beans and broccoli.  Thank you so much, this is a regular from now on.

JulieO - I made this and it was delicious!  I halved the recipe as it was just for DH and I.  Thanks for a great recipe, definitely a keeper.  I sauteed some swiss brown mushrooms in a little butter and plenty of ground white pepper (in a non-stick frypan), removed them from the pan and when the chicken was ready, I unwrapped it and quickly browned it off in the same frypan.  I put it onto a bread board and quickly put the mushies back in the pan to warm through while I sliced the chicken. Worth doing that extra step I think.

maddy - This was yum.  Didn't have time to brown it but tasted fine. I added 1 tsp each of Dijon & seeded mustard....sauce was lovely.