Stuffed Chicken Breasts

Recipe Ingredients

4		Boneless skinless chicken breast halves - - (abt 1 lb)
1		Sliced mushrooms - (2 1/2 oz) - drained
1/2 cup	73g / 2.6oz	Fine dry bread crumbs
1/2 teaspoon	2.5ml	Dried sage - crushed
1/4 teaspoon	1.3ml	Dried marjoram - crushed
1		Garlic salt
1		Freshly-ground black pepper
2 tablespoons	30ml	Chicken broth - plus
1/2 cup	118ml	Chicken broth
1 tablespoon	15ml	Cornstarch
1 tablespoon	15ml	Dry white wine

Recipe Instructions

Rinse chicken and pat dry. Place each chicken breast half between 2 sheets of plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to 1/8-inch thickness. Set aside.

In a small mixing bowl stir together mushrooms, bread crumbs, sage, marjoram, garlic salt, black pepper, and 2 tablespoons chicken broth. Spoon one-fourth of the mixture onto the short end of each chicken breast. Fold in long sides of chicken and roll up into a spiral, starting from the short edge. Secure with wooden toothpicks. Place in a 4- or 6-quart pressure cooker and add 1/2 cup chicken broth or stock.

Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 5 minutes.

Quick-release the pressure. Carefully remove lid. Remove chicken to a serving platter; keep warm.

For sauce, strain liquid in cooker through a sieve; return liquid to cooker. In a small bowl stir together cornstarch and wine. Add to liquid in cooker. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken.

This recipe yields 4 main-dish serving.

Nutritional facts per serving: calories 191; total fat 4g; saturated fat 1g; cholesterol 60mg; sodium 375mg; carbohydrate 12g; fiber 1g; protein 24g; vitamin A 0%; vitamin C 0%; calcium 2%; iron 9%.

Source:
Better Homes and Gardens at http://www.BHG.com

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