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Instant Pot Chicken Roulade
This French inspired recipe upgrades a simple chicken breast to an elegant and classic dish. The combination of spinach, ham and cheese makes a flavorsome filling for the chicken breast.
Course
Side Dish
Cuisine
American
Keyword
asparagus, chicken breasts, Chicken Roulade, parmesan cheese
Prep Time
25
minutes
minutes
Cook Time
16
minutes
minutes
Total Time
41
minutes
minutes
Servings
2
Calories
210
kcal
Author
Corrie
Ingredients
½
lb
chicken breasts
skinless, boneless
½
cup
fresh baby spinach
3
spears
fresh asparagus
½
tablespoon
olive oil
¼
cup
parmesan cheese
shredded
½
tablespoon
poultry blend herbs
¼
sliced
deli ham
Instructions
Butterfly chicken breasts by laying breasts flat on a cutting board and cut them into slices.
Open the chicken breasts up into a “butterfly” and garnish with poultry herb blend, dividing among two.
Now, layer chicken breasts with spinach leaves, ham slices and cheese.
Place 3 asparagus spears on each breast to one side.
Now roll the chicken tightly and use toothpicks to hold it together.
Meanwhile, add olive oil in the inner pot of Instant pot and select “Sauté”.
Add chicken breasts and cook for about 4 minutes (1 on each side).
Close the lid and press the “Manual” button.
Cook for about 12 minutes on HIGH pressure and release the pressure quickly through the steam vent.
Open the lid and take out the chicken with the help of tongs.
Cut into slices to reveal inner ingredients and serve.
Nutrition
Calories:
210
kcal
|
Carbohydrates:
1
g
|
Protein:
29
g
|
Fat:
10
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
81
mg
|
Sodium:
333
mg
|
Potassium:
431
mg
|
Sugar:
1
g
|
Vitamin A:
132
IU
|
Vitamin C:
1
mg
|
Calcium:
154
mg
|
Iron:
1
mg