a family of four cooking & creating our way through tiny living
| 3 Large Chicken Breasts Butterflied | |||||||
| Cheese Filling | |||||||
| 1/2 Cup Ricotta Cheese | |||||||
| 1/2 Cup Freshly Shredded Mozzarella | |||||||
| 3 Diced Garlic Cloves | |||||||
| 1/4 Onion or 3 Green Onions Diced | |||||||
| 1 Jalapeno Diced (Leave seeds insides for HEAT) | |||||||
| ~2 oz or 6-7 Slices Hard 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 Yellow Onion | |||||||
| 5 Cloves of Garlic sliced or diced | |||||||
| 1/2 tsp Black Pepper | |||||||
| 3/4 Cup Chicken Broth | |||||||
| 1 Tbsp Italian Seasoning | |||||||
| 1/2 Cup Cream | |||||||
| 1 Tbsp Corn Starch |
| Small chop 1/4 yellow onion, slice or dice 3 cloves of garlic, small chop tomatoes and chop 1 jalapeno 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 each breast opens 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 each stuffed and rolled chicken breast 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 Sauté on the Instant Pot | ||||||||
| When HOT, add ~2 Tbsp olive oil and place Stuffed Chicken Breasts seam side down into the Instant Pot | ||||||||
| Sauté for 3 minutes and carefully flip the Stuffed Chicken Breasts, sauté for another 3 minutes and move them to a plate | ||||||||
| Add 1 Tbsp olive oil to the Instant Pot | ||||||||
| Add 1 Chopped Onion and Sauté for ~1 minute | ||||||||
| Add 1/4 cup chicken broth, use a flat wooden spatula to scrape the pot bottom clean, stir until onion are just about translucent and add 5 sliced garlic cloves and stir | ||||||||
| Add 1/2 tsp Black Pepper and 1 Tbsp Italian seasoning to the pot | ||||||||
| Add 1/2 cup chicken broth and stir it up | ||||||||
| Cancel sauté | ||||||||
| Add the cheesy stuffed chicken breasts seam side up to the pot, squeeze them in there | ||||||||
| Put on the Instant Pot lid, seal the pressure release valve, and Pressure Cook for 8 minutes | ||||||||
| Release the pressure release valve after 8 minutes of pressure cook, the Instant Pot will beep at you, and remove the lid after the pin drops | ||||||||
| Plate the Cheesy Stuffed Chicken Breasts, cover with aluminum foil for 8 minutes | ||||||||
| Mix 1/2 cup cream and 1 Tbsp of corn starch in a measuring cup | ||||||||
| Cancel Pressure Cook and Press Sauté | ||||||||
| Add the cornstarch and cream to the cooking fluid in the Instant Pot and whisk very well until it thickens into a gravy (3-5 minutes) and turn off Sauté | ||||||||
| 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 roasted in the Air Fryer until soft. Yum!!!! |
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