JUMP! Pressure Cooked Chicken and Prosciutto Rolls
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|
|4 L or larger||none||5-7 min.||High(2)||Normal|
- 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)
- 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 preheated 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 stock is salted) and pouring frozen peas on top.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 5 to 7 minutes at high pressure.
- When time is up, open the cooker by releasing the pressure. Serve the chicken rolls with a good scoop of peas and their cooking liquid. This dish is great with
- mashed potatoes or creamy polenta.
More Easy Pressure Cooker Meals:
- Pressure Cooker Pasta with Spinach Pesto (vegan)
- New England Clam Chowder Pressure Cooker Recipe
- Beef Roast with Carrots and Potatoes Pressure Cooker Recipe
- Farro and Beans Collard Wraps Pressure Cooker Recipe (vegan)
- Pasta al Ragu Pressure Cooker Casserole
- Pork Chops and Cabbage Pressure Cooked Together
- Pressure Cooked Meat Loaf with Potatoes and Carrots