Blue Cheese Stuffed Chicken Breast

By AJloves2cook

Recipe developed for the Wolfgang Puck Pressure Oven (Recipe courtesy Wolfgang Puck Bistro) for use with the Rotisserie Basket.

Ingredients

• 3 Lrg Boneless Skinless CHICKEN BREASTS
• 3 Tbsp BLUE CHEESE Crumbles
• Kosher SALT & Fresh PEPPER
• 6 Tbsp APRICOT JAM

Preparation

Step 1

1) Cut a pocket into the side of each CHICKEN BREAST.

2) Fill pockets evenly with the BLUE CHEESE.

3) Sprinkle all over with SALT & PEPPER and place in basket.

4) Spread half of the JAM over both sides of each BREAST.

5) Ratchet down the lid until it rests securely on top of meat.

6) Insert into Rotisserie openings in oven and close door.

7) Turn pressure valve to SEAL and lower pressure bar.

8) Set function to ROTISSERIE.

9) Set temperature to 450ºF and set timer to 20 minutes.

10) When time is up turn pressure valve to VENT.

11) Slowly raise pressure bar and open oven.

12) Test temperature of CHICKEN BREAST.

13) Internal temperature should be 165ºF.

14) Remove and serve with remaining JAM.