Pressure Cooked Chicken and Proscuitto

By PineyCook

Ingredients

• 6 chicken breasts
• 6 prosciutto slices
• 10 large sage leaves
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup dry white wine
• 3/4 cup chicken stock
• 1 teaspoon salt
• 1 cup frozen peas (not "petite" or extra small)

Details

Adapted from hippressurecooking.com

Preparation

Step 1

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.