Instant Pot Cookbook: The Ultimate Guide Plus 101 Delicious Recipes by Chapin Monet & Chapin Monet

Author:Chapin, Monet & Chapin, Monet [Chapin, Monet]
Language: eng
Format: epub, azw3
Published: 2017-04-07T16:00:00+00:00

Stuffed Instant Pot Chicken Breasts

Yields: 2

Total time: 45 minutes

Ingredients

2 strips of skinless chicken breasts

1 tbsp. salt

2 cups water

1 piece ham, halved

4 slices mozzarella cheese

6 asparagus spears, trimmed

16 strips bacon

Instructions

Butterfly the chicken breasts by placing them on a chopping board and slicing the breasts horizontally. Place a plastic wrap over the chicken breasts and use a meat mallet to pound the breasts flatter.

In a mixing bowl, mix 1 tbsp. of salt into 1 cup of water. Soak the butterflied chicken breasts in the brine for 30 minutes. Pat dry the chicken breasts after marinating in the brine.

Lay the chicken breasts on a flat surface and place 1 halved piece of the ham, 2 slices of mozzarella cheese, and 3 spears of asparagus in the center.

Roll up the chicken breasts and secure the edges with a toothpick. Roll the bacon around the rolled chicken breasts and secure with more toothpicks.

Place a steamer rack or trivet in the Instant Pot and pour 1 cup of cold water. Place the chicken roll ups on the steamer rack.

Close the lid and select manual. Cook on high pressure for 7 minutes and do a natural release. Take the roll ups out from the Instant Pot. Place the chicken roll ups in the fridge for an hour. Remove the toothpicks.

Drain out the water from the pot and remove the steamer rack.

Set to the sauté setting on the Instant Pot and add the chicken roll ups. Sauté until the bacon renders its own oil.

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