BLOG

Cheesy Stuffed Chicken Breasts

3 Large Chicken Breasts Butterflied
Cheese Filling
1/2 Cup Ricotta Cheese
1/2 Cup Freshly Shredded Mozzarella
2 Diced Garlic Cloves
1/4 Onion or 1 Green Onion Diced
1 Jalapeno Diced (Leave insides for HEAT)
~2 oz or 6-7 Slices of Salami Chopped
1 tsp Thyme
1/4 tsp Salt
1/2 tsp Black Pepper
1/4 Cup Chopped Cherry or Grape Tomatoes (I like the SWEET of the Cherry or Grape Tomatoes and the yellow ones looked the Best)
Cooking Fluid/Gravy
3 Tbsp Olive Oil (Divided, 2 for the stuffed chicken breasts and 1 for the onions
1 Chopped Onion
5 Cloves of Garlic Sliced
1/2 tsp Black Pepper
3/4 Cup Chicken Broth Divided (1/4 Cup for deglazing the Pot and 1/2 Cup for Sauce)
1 Tbsp Flavor God Italian Zest or Italian Seasoning (I highly recommend Flavor God’s Italian Zest)
1/2 Cup Cream
1 Tbsp Flour

Instructions

Mix Ricotta, Mozzarella, Garlic, Onion, Jalapeno, Salami, Tomatoes, and Thyme
Butterfly slice the chicken breasts (Leave the breast’s straight edge intact, not slicing all the way through if slicing cutlets so the breasts open like a book)
Spread 1/3 of the cheese filling evenly across each opened chicken breast
Roll each breast from one side to the other, not top to bottom, fairly tight
Spray with olive oil (we have the EVO spray bottle that we love) and then salt and pepper both sides of each stuffed chicken breast
Press Saute on the Instant Pot
When HOT, add ~2 Tbsp olive oil and place Stuffed Chicken Breasts seam side down into the Instant Pot
Saute for 3 minutes and carefully flip the Stuffed Chicken Breasts and Saute for another 3 Minutes and move them to a plate
Add 1 Tbsp olive oil to the Instant Pot
Add 1 Chopped Onion and Saute for ~1 minute
Add 1/4 Cup chicken broth to help scrape the pot bottom clean and stir until onion are just about translucent and add 5 sliced garlic cloves and stir
Add 1/2 tsp Black Pepper and 1 Tbsp Flavor God Italian Zest or Italian seasoning to the pot
Add 1/2 Cup Chicken Broth and stir it up real good
Turn off Saute
Add the Cheesy Stuffed Chicken Breasts seam side up to the pot, squeeze them in there
Lid, Seal, and Pressure Cook for 10 minutes
Mix 1/2 Cup Cream and 1 Tbsp of Flour in a measuring cup and save
Let Natural Pressure Release for 2 to 5 minutes depending on how large your chicken breasts are (Huge ones go for 5 minutes)
Plate the Cheesy Stuffed Chicken Breasts and let rest for 8 minutes
Cancel Pressure Cook and Press Saute
While those rest, Add the mixed cream and flour to the cooking fluid in the Instant Pot and stir very well until thickens into a gravy thickness (3-5 minutes) and turn off Saute
Slice the Cheesy Stuffed Chicken Breasts about 1/4 inch thick and serve covered in the oh so flavorful gravy
We had ours with Carrots seasoned with Flavor God Garlic Lovers and olive oil Roasted in the Air Fryer until soft. Yum!!!!

Leave a Reply