Stuffed Chicken Breasts
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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
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