Print Friendly Recipe
- Chicken Breasts stuffed with a dressing mixture
- Shared by a friend
Serves/Makes: 4 Servings
- 4 boneless, skinless chicken breast halves
- 1 2-1/2 oz (70 grm). jar sliced mushrooms, drained
- 1/2 cup (125 ml) dry breadcrumbs
- 1/2 cup (125 ml) flour
- 1/2 tsp (2 ml). dried sage, crushed
- 1/4 tsp (1 ml). dried marjoram, crushed
- 1/8 tsp (1 ml). garlic salt
- 1/8 tsp (1 ml). ground black pepper
- 1/2 cup (125 ml) white wine
- 2 Tbsp (30 ml). plus 1 cup (225 ml) chicken broth, can be made from bouillon
- 1 Tbsp (15 ml). cornstarch
- 1/4 cup (60 ml) white wine
- Serving suggestion:
- cooked white rice
- Rinse chicken and pat dry.
- Place each piece of chicken breast between two sheets of plastic wrap.
- Working from center to the edges, pound lightly with the flat side of meat mallet to 1/8 inch thick.
- In a small mixing bowl, stir together mushrooms, bread crumbs, sage, marjoram, garlic salt, pepper, and 2 Tbsp (30 ml). broth.
- Spoon one fourth of stuffing mixture onto short end of each chicken breast.
- Fold in long sides of chicken and roll up.
- Secure with six inch long wooden picks along seam line.
- Dredge chicken rolls in flour you have seasoned lightly with salt and pepper.
- In a large non-stick skillet, add 1 Tbsp (15 ml). olive oil.
- Heat to hot but not smoking.
- Add chicken rolls and try not to have them touching. Brown to golden brown very quickly.
- Remove from skillet to paper towel.
- Place a small round rack on bottom of a 6 quarts (5675 ml) pressure cooker.
- Lay chicken rolls on rack. It's okay if they hang over.
- Add 1 cup (225 ml) chicken broth and 1/2 cup (125 ml) white wine to pressure cooker.
- Lock lid down on pressure cooker.
- Turn heat 2 notches above medium if using an electric stove or turn gas on 3/4 high.
- Make sure you have your pressure regulator set for 10 pounds pressure.
- If you have a digital or electric follow the directions for those pots.
- When regulator starts to rock ajust heat so it is rocking slowly.
- Cook like that for 8 minutes.
- Let pressure come down naturally.
- When pressure is down, remove lid.
- Remove chicken to a platter.
- Heat broth to boiling.
- Add cornstarch you have desolved in 2 Tbsp (30 ml). white wine. Stir and cook until sauce has reached the consistency you want it to be.
- This is good served over hot fluffy white rice.
- Happy Cooking
- Sometimes I add some finely diced onion to the stuffing mix. We are big on onions in my house.
When you use a pressure cooker it is fast and it doesn't heat up your kitchen.
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.