Stuffed Chicken Roulade

Stuffed Chicken Roulade

Main Course 

For variety, replace the sun-dried tomatoes with mushrooms.

  • 2

    serves

  • Very easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 1/2 cup mozzarella
  • 2 sun-dried tomatoes
  • 2 Tbsp fresh basil leaves
  • 2 boneless skinless chicken breasts
  • 1/4 tsp salt
  • 1/8 tsp pepper

Preparation

1. Dice the mozzarella and finely chop the sun-dried tomatoes. Chop the basil leaves.

2. Place each chicken breast between plastic wrap and pound with a meat mallet to 1/4-inch thickness. Sprinkle with salt and pepper. Divide the cheese, tomatoes and basil between the flattened chicken pieces. Fold long sides of chicken over cheese and tomatoes; fold up ends and secure with a toothpick.

3. Pour 3 cups of water into the bowl. Place the chicken in the steam basket and place the basket in the Prep&Cook bowl. Launch the P1 steam program for 20 minutes.

4. At the end of cooking, cut into slices, remove toothpicks and serve with pasta.