Is this recipe for stuffed chicken breast good?

Question

well it needs a pressure cooker, and i dont have that. can i cook it using other ways but except oven and pressure cooker. plus, do u think the recipe's good, or can u suggest more so that it'll be better?

thanks

STUFFED CHICKEN b*****s:

Ingredients:

4 skinless, boneless chicken breast halves

2 1/2 ounces sliced mushrooms, drained

1/2 cup fine dry bread crumbs

1/2 teaspoon dried sage, crushed

1/4 teaspoon dried marjoram, crushed

1 dash garlic salt

1 dash black pepper

2 tablespoons chicken broth

1/2 cup chicken broth

1 tablespoon cornstarch

1 tablespoon dry white wine

Directions:

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 for Stuffed Chicken b*****s serves/makes 4

Answer 1

Sounds like a very nice recipe

you can cook it in the oven at 350 for 45 mins...to make the sauce simple strain juices into a small sauce pan add the corn starch and wine and cook until thickened,

Chicken breast do not take long to cook and being a lean meat over cooking would cause them to be dry...If it were just the breast alone 30 mins would be enough time...but extra time would be allotted for the stuffing.

Answer 2

Sounds good.

I would add some cheese too, but that's me. I love cheese.

I'll preheat oven to 350 degrees F (175 degrees C) and cook it for 40 min or until chicken is cooked through and juices run clear.

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Answer 3

Nice recipe.  Just bake it in a casserole in the oven at 325 for about 1 1/2hrs. to achieve the same results.