Pressure cooker chicken rolls, ready in no time and perfect for the whole family.
For this recipe, we used thin slices of chicken breast and used two to form a roll. Alternatively, you can purchase larger chicken slices and then use a meat tenderizer to thin them out (in this case, allow a few extra minutes of cooking time).
If you like, you can also add slices of cooked ham in addition to provola cheese (we didn’t add them due to allergies).
In the recipe, you will also find the cooking procedure with the Multicooker.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 rolls
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Pressure Cooker Chicken Rolls:
- 12 slices thinly sliced chicken breast (or 6 regular slices)
- 6 slices classic provola cheese (or smoked)
- 6 slices cooked ham (optional)
- to taste grated parmesan cheese
- to taste fine salt
- to taste black pepper
- 2 medium golden onions
- 3 tablespoons extra virgin olive oil
- 50 ml dry white wine
Tools for Pressure Cooker Chicken Rolls:
- 1 Pressure Cooker
- 1 Cutting Board
- 1 Tongs
Steps for Preparing and Cooking Pressure Cooker Chicken Rolls:
Peel the onions, cut them in half, and slice them thinly.
On a cutting board (we always cover it with parchment paper when placing the meat in contact with the wood) place two slightly overlapping slices of chicken breast (or alternatively one larger slice), season with salt, add some grated parmesan cheese, a slice of provola (classic or smoked), (cooked ham if desired) and more parmesan, salt, and pepper, then roll the meat over itself forming a roll that you will secure with a toothpick, repeat the same process with all the available meat.
In the pressure cooker, add the extra virgin olive oil, when it’s hot add the meat and brown it well on both sides, then deglaze with white wine and once evaporated, add the onions and adjust with salt.
Close the pressure cooker lid, check that the valve is closed, then at medium heat, bring the pot to pressure, lower the heat and cook for 15 minutes. After the time has elapsed, turn off the gas, release the steam, and remove the lid.
Serve the chicken rolls on individual plates with a portion of onions.
COOKING IN THE MULTICOOKER:
The cooking times and ingredients remain unchanged, first brown the meat well using the sauté program, then when you have added all the ingredients close the pot always checking that the valve is closed, and cook using the pressure cooking program for 15 minutes.
Turn off the cooker, release the steam, remove the lid, and serve.
Tips:
If you like, you can also flour the rolls before browning them, this way you’ll get a very creamy preparation.
