4 chicken breasts, deboned and skinless


  • For unfrozen breasts – cut chicken into even size cubes, approximately 2 – 3 cm³. Place into the freezer for an hour or so until firm but not frozen solid..
  • Place half the chicken into the TM bowl. Turbo/1 sec. Check the consistency and if the texture should be more minced, using the TM spatula, scrape down the sides of the bowl and repeat. Set aside.
  • Repeat for the other half of the chicken. Use as required.

Cook’s Tips

  • To achieve a better result, mince in smaller batches than one big batch, i.e. 200 g of meat per batch.
  • Turbo gives great results because this function is short sharp and precise. The Thermomix reaches a higher speed on Turbo.
  • Use beef, lamb, ostrich and turkey the same way.
  • If the breasts are already frozen, defrost slightly until the chicken is still frozen but defrosted enough to cut into pieces. Mince immediately.

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