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Stuffed Chicken Breasts

4 skinless, boneless chicken breast halves
1 2 1/2 ounce jar sliced mushrooms, drained
1/2 cup fine dry bread crumbs
1/2 teaspoon dried sage, crushed
1/4 teaspoon dried marjoram, crushed
dash garlic salt
dash black pepper
2 tablespoons chicken broth
1/2 cup chicken broth
1 tablespoon cornstarch
1 tablespoon dry white wine

Rinse chicken and pat dry. Place each chicken breast half between 2 sheets of plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to 1/8 inch thickness. Set aside. In a small mixing bowl stir together mushrooms, bread crumbs, sage, marjoram, garlic salt, black pepper, and 2 tablespoons chicken broth. Spoon one fourth of the mixture onto the short end of each chicken breast. Fold in long sides of chicken and roll up into a spiral, starting from the short edge. Secure with wooden toothpicks. Place in a 4 or 6 quart pressure cooker and add 1/2 cup chicken broth or stock. Lock lid in place. Place pressure regulator on vent pipe, if you have a first generation cooker. Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 5 minutes. Quick release the pressure. Carefully remove lid. Remove chicken to a serving platter; keep warm. For sauce, strain liquid in cooker through a sieve; return liquid to cooker. In a small bowl stir together cornstarch and wine. Add to liquid in cooker. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken. Serves 4.

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