Chicken Stuffed With Sun-Dried Tomato Pesto, Basil And Goat Cheese - Fagor express User Manual

CHICKEN STUFFED WITH SUN-DRIED TOMATO PESTO,
BASIL AND GOAT CHEESE
Serves 4
Ingredients:
4 boneless, skinless chicken breast
4 ounce jar sun-dried tomatoes packed in Olive Oil, drained with oil reserved
1 garlic clove
Salt and freshly ground pepper to taste
¼ cup freshly grated Parmesan
½ cup fresh basil leaves, packed
4 oz. goat cheese (log type, such as Chevre)
½ cup low-sodium chicken broth
1 tablespoon white wine
1 tablespoon corn starch
½ teaspoon garlic powder
2 tablespoons freshly grated Parmesan
2 tablespoons fresh parsley, chopped
Directions:
1. Trim all visible fat and tendons from chicken breasts. Put chicken breasts, one
at a time, inside a heavy plastic freezer bag and pound with meat mallet or
other heavy object until ¼ inch thick.
2. Put tomatoes, garlic, salt, pepper and ¼ cup of Parmesan into a food
processor along with ½ to 1 tablespoon of reserved oil. Process until a paste
forms.
3. Roughly chop basil and add to food processor with goat cheese. Pulse a
few times until mixture is combined but not completely blended. Spread ¼
of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken,
starting with smallest end, tucking in loose pieces and securing with two
toothpicks.
4. Place chicken breasts seam side up in cooker. Add chicken broth and close
lid. Turn knob to Pressure and cook under HIGH pressure for 7 minutes.
5. Quick-release pressure and remove breasts to a serving dish and tent with
foil. Combine wine, corn starch, garlic powder and 1 tablespoon of water. Set
cooker on Brown and add corn starch mixture, stirring until thickened.
6. Add any juices that have accumulated in the serving dish along with remaining
Parmesan and stir. Top chicken breasts with sauce and parsley.
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