Description:

Chicken Breasts stuffed with a dressing mixture

Source:

Shared by a friend

Serves/Makes: 4 Servings

Ingredients

• 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

Preparation

• 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

Comments

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.