Stuffed Chicken Breasts (Pressure Cooker)

STUFFED CHICKEN BREASTS with Potatoes, Green Beans, and Gravy

  • 2 Boneless Skinless Chicken Breasts
  • 4 slices Bacon
  • 1/2 cup Italian Style Bread Crumbs (with Romano Cheese and Italian Seasonings)
  • 2 tablespoons Parmesan Cheese
  • 1/4 cup shredded 6 cheese Italian Blend
  • 1 tablespoon minced Garlic
  • 3 tablespoons butter
  • 2 1/2 cups chicken stock/broth
  • 1 tablespoon Homemade Nature’s Seasoning
  • 1 teaspoon rubbed sage
  • 1 teaspoon poultry seasoning
  • freshly ground black pepper to taste
  • 1 cup plus 2 heaping tablespoons flour
  • 1/4 cup water
  • 2 stocks celery, chopped
  • 1 small onion peeled and quartered
  • 2 large potatoes, peeled and quartered
  • 1 cup frozen whole green beans

Slice Bacon into small pieces and cook in pressure cooker over medium heat until done and almost crispy.  While bacon is cooking melt 2 tablespoons butter in the microwave.  Remove bacon, place in a bowl and mix with 1/2 cup breadcrumbs, 2 tablespoons melted butter, 2  tablespoons Parmesan cheese and 1/4 cup of chicken stock.  Mix until a stuffing type consistency (if you can grab a handful and make a ball that holds together that is a good consistency.)  Melt 2 tablespoons butter in pressure cooker on medium heat.  Add Garlic, onions and celery and cook until soft.  Put 1 cup flour on a plate and dredge chicken breasts in the flour.  Add chicken to pressure cooker and brown on both sides.  Remove Chicken from pressure cooker to a cutting board or other flat clean surface.  Add 2 cups chicken stock to pressure cooker.  Carefully take chicken breast and slice into the thickest part to create a pocket.   Use half of the stuffing mixture to fill each breast.  Secure with Toothpicks if necessary.  Place the Chicken in the insert pan or steamer basket for your pressure cooker.  Sprinkle with Homemade Natures seasonings, Freshly Ground Black Pepper, Rubbed Sage and Poultry Seasoning.  Add steamer basket to pressure cooker and turn heat to high.  Lock Lid and set pressure to high (15 psi).  When cooker reaches pressure, lower heat to low (as low as you can go while still maintaining pressure) and set timer for 10 minutes.  Preheat Oven to 400 degrees.  Use quick release method to release pressure and carefully remove the lid.  Check Chicken to be sure it is fully cooked.  (Meat should be white and when cut all juices should run clear.)  If not done, replace lid, bring back up to pressure and cook another 2 minutes and check again.  When chicken is fully cooked, release pressure, remove lid and remove chicken from cooker.  Place chicken in a shallow baking pan and sprinkle with shredded Italian blend cheese.  Place in oven.  Add potatoes to the pressure cooker, replace lid, lock and set pressure to high.  When reaches pressure, lower heat and cook for 4 minutes.  Release pressure using quick release, remove lid and add green beans.  Replace lid, bring back up to pressure and cook for 2 minutes.  Release pressure, remove lid, remove steamer basket with veggies.  Remove Chicken from oven, place on serving platter (remove toothpicks) and arrange vegetables around chicken.  Strain liquid in pressure cooker and add additional stock to make 2 cups, return to pressure cooker and turn heat to medium.  Mix 1/4 cup water and 2 heaping tablespoons flour (I use a shaker to mix this).  Slowly pour mixture into pressure cooker and whisk to prevent lumps.  Continue to whisk until thickened to gravy consistency (about 4 minutes).  Pour Gravy mixture over chicken breasts and put additional in a creamer or gravy boat for serving with potatoes.  The flavors come to life in the chicken.


One Response to “Stuffed Chicken Breasts (Pressure Cooker)”

  1. Rediscovering Pressure Cooking « Off the Grid & Countryfried Says:

    […] the Pressure Cooker and I actually was so impressed that tonight I played around and made Stuffed Chicken Breasts with Potatoes and Green Beans.  It was moist and juicy and the meat is so flavorful because the pressure cooking infuses the […]

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