Stuffed Chicken Breast

  

Yield: 4 servings 
Preparation Time: 20 minutes 
Cooking Time: 25 minutes

Ingredients: 
- 2 (6 ounces) grass-fed boneless, skinless chicken breasts 
- Salt and freshly ground black pepper, to taste 
- 4 thin prosciutto slices 
- 4 thin provolone cheese slices 
- 16 fresh basil leaves 
- 1 tablespoon olive oil  
- 3 tablespoons butter, divided 
- 2 cups homemade chicken broth, divided 
- 1 teaspoon balsamic vinegar 
- 2 tablespoons minced fresh parsley 

Directions: 
1. Butterfly each chicken breast horizontally then carefully open each one in half. 
2. With a meat mallet, pound each breast into ¼-inch thickness. 
3. Season each chicken breast with salt and pepper evenly. 
4. Arrange chicken breasts onto a smooth surface, cut side up. 
5. Place two prosciutto slices in each chicken breast, followed by two provolone cheese slices and eight basil leaves. 
6. Roll each chicken breast lengthwise and with kitchen twine and tie together.  
7. Place the oil and one tablespoon of butter in the Instant Pot and select “Sauté.” Then add the chicken rolls and sear for about 2 minutes per side. 
8. Select “Cancel” and transfer chicken rolls onto a plate. 
9. In the bottom of the Instant Pot, arrange a steamer trivet and pour in one cup of broth. 
10. Place the chicken rolls on top of the trivet. 
11. Secure the lid and place the pressure valve to the “Seal” position. 
12. Select “Poultry” and just use the default time of 8 minutes.  
13. Select “Cancel” and carefully do a “Natural” release for about 5 minutes and then do a “Quick” release. 
14. Remove the lid and transfer the chicken onto a plate for about 510 minutes. 
15. Remove the trivet from the Instant Pot and drain the broth. With paper towels, pat dry the pot. 
16. Place one tablespoon of butter in the Instant Pot and select “Sauté.” Then add the onion and cook for about 4-5 minutes, flipping once halfway through.  
17. Add the remaining broth, vinegar, salt, and black pepper and simmer for about 3-5 minutes or until desired thickness of sauce. 
18. Add remaining butter and parsley and stir to combine.  
19. Meanwhile, cut each chicken roll into ½-inch slices. 
20. Select “Cancel” and pour in the sauce over chicken slices. 
21. Serve immediately. 

Nutrition Information per Serving:  
Calories: 294 
Fat: 23 grams 
Carbohydrates: 1.7 grams  
Protein: 20 grams