Pressure Cooker Stuffed Chicken Breasts
- 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.