On Line Cookbook

Pressure Cooker Stuffed Chicken Breasts

Recipe Information
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.