Chicken breast stuffed with
mushrooms and cheese
with broccoli


Temps: 12 min

Ingredients for 2 persons
  • 400 ml water
  • 2 small chicken breasts
  • 20 gr dried porcini mushrooms
  • a few springs of time
  • a spring of parsley
  • 50 gr Edamer cheese
  • 1 large or 2 small broccoli
  • to taste salt and pepper
  • as required extra virgin olive oil
  • to taste dried chili pepper


  • Leave the mushrooms to soak in lukewarm water for approximately 15-20 minutes. Squeeze out the water and chop them with a knife together with the time leaves, parsley, Erdamer cheese, salt and pepper.
  • Make a large incision on the side of each chicken breast to obtain a pocket and fill it with the mix you prepared. Sew or close with toothpicks.
  • Pour the water in the Snips Steamer and put the first container with the broccoli on top. Place the second container with the chicken on top of that.
  • Close with the lid and cook for approximately 12 minutes at 600 W.
  • For crunchier broccoli, after 6-8 minutes, remove their container from the steamer and continue cooking the chicken on its own.
  • Serve after drizzling the broccoli with extra virgin olive oil, salt and a pinch of chili pepper.