Here’s another quick pressure cooker meal, because I know you are all busy with the holidays! This is also our first pressure cooker chicken breast recipe. Why did we wait almost three years to pressure cook a chicken breast, you ask?

Skinless and boneless chicken breasts cook very quickly and usually do better with just a quick saute’. Their delicate meat can easily overcook in the pressure cooker to dry and stingy results – unless you roll them up and stuff them!!

Saltinbocca is Roman classic which translates into “jump in the mouth” (because they are soooo good). The meat can be pounded into very small cutlets and cooked flat, folded or rolled. Though traditionally made with veal, chicken breast is a common, less expensive, substitution. Rolling the saltinbocca makes them smaller and it means that you can fit more in the pan for browning – but they do take a little longer to cook than their flat and folded counterparts.

If you have a pressure braiser, a shallow wide pressure cooker (sometimes called pressure pan), this is one of those recipes that will do really well with this recipe. If not, just brown the rolls in batches and then pressure cook everything together.

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open 3 L or larger none 5-7 min. High(2) Normal

Chicken Breast Prosciutto Rolls - pressure cooker recipe Author: hip pressure cooking Nutritional Information

(per serving) Serves: 6 Serving size: ⅙th

Calories: 394.5 TOTAL Fat: 13.5g

TOTAL Carbs: 5.1g

Sugar Carbs: 1.8g

Sodium: 949.5mg

Fiber Carbs: 1.1g

Protein: 58.3g

Cholesterol: 162.3mg Recipe type: pressure cooker Cuisine: Italian Prep time: 5 mins Cook time: 10 mins Total time: 15 mins If one of the breasts should split in half (as happened while making this recipe) make two <g class="gr_ gr_80 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="80" data-gr-id="80">rolle</g>! You can cut or fold the prosciutto slice inside to fit the width. INGREDIENTS 6 chicken breasts

6 prosciutto slices

10 large sage leaves

1 tablespoon butter

1 tablespoon olive oil

¼ cup dry white wine

¾ cup chicken stock

1 teaspoon salt

1 cup frozen peas (not "petite" or extra small) INSTRUCTIONS Cover the meat with a sheet of wax paper and pound it until relatively even thickness. Lay out the chicken breast so that the more "square" side of the pounded filet is pointing up. Cover chicken breast with prosciutto slice - matching the top of the breast with the prosciutto. If the prosciutto slice is longer, you can bunch it up until you reach the bottom of the breast, then roll tightly. Fasten the breast closed with a toothpick or small skewer while spearing a sage leaf. In the pre-heated pressure cooker, on medium heat without the lid, melt the butter and add the oil and remaining sage leaves. Raise the heat to high and brown the chicken rolls starting sage-leaf-side down (working in batches, if needed). When the rolls are browned on all sides, face them sage-leaf-side up and pour the wine around them. Let the wine evaporate almost completely before adding the stock, salt (omit if the stock is salted) and pouring frozen peas on top. Close the lid and set the valve to pressure cooking position.

Electric pressure cookers: Cook for 7 minutes at high pressure.

Stovetop pressure cookers: Lock the lid, and cook for 5 minutes at high pressure. When time is up, open the pressure cooker with the Normal release - release pressure through the valve. Serve the chicken rolls with a good scoop of peas and their cooking liquid. This dish is great with mashed potatoes or creamy polenta. 3.5.3229

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