Stuffed Chicken Breasts
Category: RecipesPrep Time: Cook Time: Total Time:
view the recipe on CDKitchen to print, change serving sizes, etc
Serves/Makes: 4
Ready in: < 30 minutes
- 4 boneless, skinless chicken breast halves
- 2 1/2 ounces sliced mushrooms, drained
- 1/2 cup fine dry bread crumbs
- 1/2 teaspoon dried sage, crushed
- 1/4 teaspoon dried marjoram, crushed
- 1 dash garlic salt
- 1 dash black pepper
- 2 tablespoons chicken broth
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon dry white wine
Place the chicken between two sheets of waxed paper. Pound to 1/8-inch thickness with a meat mallet or rolling pin. In a bowl, combine the mushrooms, bread crumbs, sage, marjoram, garlic salt, pepper, and first measure of chicken broth. Mix well. Divide the mushroom mixture between the flattened chicken breasts, placing it on a short end of the chicken. Roll the chicken up around the filling and secure with toothpicks. Place the stuffed chicken breasts in the pressure cooker and add the remaining chicken broth. Close the lid and set to pressure cook for 5 minutes. When the time is up, use the quick release method to release the pressure. Remove the chicken from the pressure cooker and keep warm In a small bowl, whisk together the cornstarch and wine. Stir into the juices in the pressure cooker. Set the pressure cooker to "saute". Cook, stirring constantly, until the sauce has thickened. Serve the sauce over the stuffed chicken.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
by sgre52160
4 boneless chicken breasts 4 slices prosciutto 4 slices provolone cheese 10 fresh sage leaves,chopped 3 cloves garlic, smashed 2 tbsp butter 1 tbsp extra virgin olive oil 1/4 tsp salt and pep
by sgre52160
4 skinless boneless chicken breasts 2 oz fontina cheese (in four slices) 1/2 cup roasted red peppers cut into strips 12 fresh sage leaves 1/4 cup flour 1 tbsp olive oil 2 cups dry white wine
by sgre52160
8 boneless skinless chicken breast halves (4 to 6 oz each) (see note) 4 eggs, beaten 1/3 cup milk 1/2 tsp salt 1/2 tsp pepper 1/2 tsp dried thyme 2 cups panko breadcrumbs, crushed Melted butter
by sgre52160
4 whole boneless, skinless chicken breasts, butterflied 1/2 red bell pepper, diced 1/2 onion, diced 1-2 cloves garlic, minced 4 tbsp olive oil 1 (10 oz) pkg frozen chopped spinach, thawed, draine
view more member recipes
related CDKitchen recipes
Asian Marinated Grilled Chicken
Three Cheese Stuffed Chicken Breasts
Pear-Brie Stuffed Chicken Breasts With Apricot Sauce
Stuffed Chicken Breasts With Gouda And Spinach
Poached Chicken Breast Stuffed With Spinach And Swiss Cheese
Crab-Stuffed Chicken Breasts
Cheese-Stuffed Chicken Breasts With Avocado
Baked Chicken with Cheese and Tomatoes
Cheesy Rice-Stuffed Chicken Breasts
Chicken Breasts Stuffed With Feta And Spinach