Stuffed Chicken with Jerusalem Artichoke Purée

  • Recipe difficulty: Hard
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Main dishes

This recipe was prepared using Braun’s MultiQuick 7 Hand blender with its 2-cup chopper, beaker and blending shaft attachments.



  • 7 6 to 8 oz. (170 to 225 g) skin-on, boneless chicken breasts
  • Salt and pepper, to taste
  • 1 room temperature egg white
  • 1 ½ ounces (42 g) shiitake mushroom caps
  • 8 sage leaves 
  • 8 chives 
  • 2 tbsp+ 2 tsp olive oil 
  • ¾ cup heavy cream 
  • 6 black truffle slices (optional)


(Yields about 1 cup)

  • 1 lb. (450 g) Jerusalem artichokes
  • 1 tsp freshly squeezed lemon juice 
  • 2 tbsp butter
  • 1 fresh thyme sprig 
  • Salt and Pepper, to taste
  • 3 tbsp heavy cream  

FOR THE MOUSSELINE (or Chicken filling):

  1. Reserve six of the chicken breasts.  Attach the Braun MultiQuick 7 Blending shaft to the hand blender. Chop the breast into ¾ inch chunks and then add it to the hand blender beaker attachment.
  2. Blend the chicken until smooth. Add salt and pepper and blend in the egg white. Cover the mixture in the beaker and chill in the refrigerator for 2 hours.
  3. Brush the mushrooms caps clean and add them to the 2-cup chopper attachment with the chopping blade. Add the hand blender and finely chop them. Remove to a bowl. Then finely chop the sage and chives.
  4. Add the oil to a sauté pan and heat over a medium temperature. Once the oil is hot, add the mushrooms and herbs and sauté for 3 to 4 minutes until the mushrooms have browned. Remove from heat and let cool completely.
  5. Once the chicken mix has chilled, add the cream to the beaker and blend with the hand blender until the mixture comes together.
  6. Add the truffles, if using, to the 2-cup chopper attachment and finely chop. Then add them to the beaker. Then stir in the truffles and mushroom mixture.
  7. Place the mixture into a piping bag or a sealed bag with the corner cut off to mimic a pastry bag. Reserve the bag in the fridge while preparing the reserved chicken breasts.


  1. Place the remaining 6 chicken breasts flat onto a cutting board. Using a thin filleting knife, carefully insert the point of the knife horizontally into the chicken to make a hole. Push the knife ¾ of the way into the chicken to make a pocket. Repeat with each chicken breast.
  2. Take the pastry bag from the refrigerator and push the tube into the hole and slowly fill the pocket of each chicken until just full, do not over stuff.


  1. Preheat the oven to 175°C. Drizzle 2 tbsp oil into a 12-inch oven-proof skillet and heat over a high heat.  Place each breast skin down into the pan and cook for 2 to 4 minutes, turning once to brown the meat.
  2. Once browned, turn chicken skin-side down and place skillet in the oven; cook for 20 minutes or until chicken is cooked and no longer pink. 



  1. Add cold water and lemon juice to a large bowl. Peel the artichokes and as you peel them, place them in the lemon water to prevent browning.
  2. Add some water to large saucepan until it is ¾ full. Add the butter, thyme and some seasoning to the pan and bring to a rolling boil.
  3. While waiting for water to boil, place peeled artichokes in the Braun Multiquick 7 Hand blender with the 2-cup chopper attachment. Roughly chop the artichokes.
  4. Add the artichokes to the boiling water, reduce heat slightly and let simmer for 15-20 minutes – until the artichokes have softened.
  5. Attach the Braun MultiQuick 7 blending shaft to the hand blender. Drain the artichokes and pick out the thyme stalk. Add the artichoke back to the pot and puree until smooth.
  6. Add the cream and process again until fully combined.



  1. Once the chicken is cooked, remove from the skillet and let rest for 5 minutes.
  2. Cut each breast in half and place at the center of a plate. Use a spoon to decorate the plate with the Artichoke Purée. Serve with steamed green beans and fresh herbs to garnish.

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