Cheesy Stuffed Chicken Breasts

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!!!!

One Comment on “Cheesy Stuffed Chicken Breasts

  1. Pingback: Instant Pot Chicken Alfredo with Creamy Sauce - The Wild Waynes

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