Stuffed chicken roast, a tasty main dish that cannot be missing on the table during holidays, especially for Easter lunch. A simple and quick recipe to prepare because this roast is cooked in a pressure cooker. I used the traditional pressure cooker, but you can also cook it in the instant pot. I took inspiration from my stuffed turkey rolls and for this version, I didn’t use hard-boiled eggs, but simply stuffed the roast with spinach, speck, and fontina.
To prepare this roast, you need slices of chicken that are quite thin and preferably all the same size. To make it easier, you can have your trusted butcher cut them for you. The most important thing is to place the slices of meat overlapping and try not to leave too many gaps to prevent the filling from coming out during cooking.
I stuffed this roll with spinach cooked in a pan with oil and garlic powder. This way, they will have much more flavor. Alternatively, you can always steam them in a pressure cooker. After the first layer of spinach, I added slices of speck and fontina. It is very important that the cheese is also in slices, to be able to roll the slices of meat more easily. I found the sliced fontina very easily in the supermarket fridge.
Once you have obtained the chicken roll, all you have to do is close it with kitchen twine and cook it in a pressure cooker like a normal roast. So, brown it for a few minutes on all sides and then deglaze it with white wine.
For cooking in the pressure cooker, it is very important to also add a little water. Once cooking is complete, let the sauce dry for a few minutes on high flame until the desired consistency is reached. After cooling, it can be sliced and served. I accompanied it with potatoes cooked in an air fryer, which you can also bake in the oven.
A tasty main dish, quick to prepare, and sure to be loved by everyone. Curious to find out how to prepare it? Then read the recipe, because the pressure cooker stuffed chicken roast will be ready in a click!
If you are interested in other Easter main dishes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Air Frying, Pressure Cooker
- Cuisine: Italian
- Seasonality: Easter, All Seasons
- Energy 335.50 (Kcal)
- Carbohydrates 15.33 (g) of which sugars 0.78 (g)
- Proteins 28.17 (g)
- Fat 16.87 (g) of which saturated 4.61 (g)of which unsaturated 3.31 (g)
- Fibers 2.73 (g)
- Sodium 1,821.72 (mg)
Indicative values for a portion of 139 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb chicken breast (thinly sliced)
- 3.5 oz speck, sliced
- 2 oz fontina (sliced)
- 2 tbsps extra virgin olive oil
- 1/2 cup white wine
- 3.5 tbsp water
- salt (to taste)
- pepper (to taste)
- 1 sprig rosemary
- 10 oz spinach, frozen
- 1.5 tbsps extra virgin olive oil
- 1 tsp garlic powder
- salt (to taste)
- 1 lb potatoes
- 1 tbsp extra virgin olive oil
- salt (to taste)
Tools
- Pressure Cooker
- Pan
- Kitchen Twine
- Air Fryer
- Bowl
Steps
First, cook the spinach. I used frozen ones, but fresh ones will work just fine. Place the vegetables in a non-stick pan with oil and garlic powder. Season with salt and cook covered on low heat for 10 minutes, stirring occasionally. Once cooked, turn up the heat to dry the released water and let cool.
Place a sheet of plastic wrap on a work surface then arrange the chicken slices side by side, overlapping them to avoid leaving holes. If needed, fill the empty spaces with other slices. The plastic wrap will help roll the roast and keep all the slices compact. Then distribute the cooked and cooled spinach, followed by the speck slices and then the fontina slices.
With the help of the previously placed plastic wrap, roll everything up into a stuffed chicken roll. Remove the plastic wrap and tie it all with kitchen twine. Brown the roast in the pot with oil on all sides until the meat becomes golden. Then deglaze with white wine and let the alcohol evaporate. Pour in the water, season with salt and pepper, and add a sprig of rosemary.
Then close the pot and bring it to maximum power. From the start of the whistle, cook the chicken roll for 15 minutes. Of course, cooking times depend on the type of pot you have. After the cooking time, gradually release the steam, open the pot and let the sauce dry on high flame for a few minutes until reaching the desired consistency. In this step, leave the roast inside the pot and turn it again on all sides. This way, it will further brown and acquire an even more amber color. Then let it cool.
Meanwhile, as the roast cools, take care of the preparation of the potatoes. Peel and wash them very well under water. Dry them with paper towels and cut them into cubes. Then transfer the potato cubes to a bowl and add salt. Massage them with your hands so that the salt is evenly distributed, then add the oil. Mix well with a spoon and transfer the potatoes to the fryer basket. Cook the potatoes at 392°F for 18 minutes, shaking the basket halfway through cooking to mix them.
Take the chicken roll and cut it into slices 3/4-inch thick. Put the slices back in the pot, heat for a few minutes, and serve the stuffed roast with the potatoes.
Preservation and tips for stuffed chicken roast
The stuffed chicken roast can be stored for two or three days in the refrigerator in a container with a lid. It can also be prepared in advance and served cold, perhaps for a picnic.
FAQ Questions and Answers for stuffed chicken roast
What can I substitute for speck?
You can use cooked ham or bacon.
How can I substitute fontina?
You can omit it or replace it with another soft cheese. The important thing is that it is cut into thin slices.
