The braised chicken rolls are a simple and tasty second course, perfect for an everyday dinner or with friends. A very simple and quick recipe to prepare because it is made in a pressure cooker. A more practical cooking method that allows you to maintain the nutritional properties of the food. If you have tried the pressure cooker chicken breast rolls, then you cannot miss this version.
These meat rolls are really delicious, with melted cheese inside and cooked in tomato sauce. A real delight for those who love “scarpetta”! So, prepare plenty of bread, because in this recipe it is a must. Curious to find out how it’s made? Then read the recipe, because the braised chicken rolls in pressure cooker will be ready in a click!
If you are interested in other pressure cooker second course recipes, also read:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Pressure cooker, Instant pot
- Cuisine: Italian
- Seasonality: All seasons
- Energy 246.60 (Kcal)
- Carbohydrates 4.72 (g) of which sugars 0.21 (g)
- Proteins 16.68 (g)
- Fat 16.69 (g) of which saturated 3.15 (g)of which unsaturated 4.58 (g)
- Fibers 1.34 (g)
- Sodium 823.02 (mg)
Indicative values for a portion of 147 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
- 4 slices chicken
- 0.85 cup tomato sauce
- 2 tablespoons extra virgin olive oil
- 1 glass white wine
- 1/2 glass water (hot)
- 2.1 oz scamorza cheese
- salt (to taste)
- dried oregano (to taste)
Tools
- Pressure Cooker
- Cutting board
Steps
First, cut the scamorza cheese into sticks about 0.5 to 1 inch thick. Then, place the first slice of meat on a cutting board between two sheets of parchment paper and gently pound it with a meat tenderizer. Then place one or two pieces of cheese and roll up to form the roll. Proceed this way with all the chicken slices and, if necessary, close the sides with a couple of toothpicks.
Next, brown the rolls in the pot with the oil on both sides and, as soon as they are well golden, deglaze with the white wine. Then pour in the tomato sauce, water, season with salt, and flavor with dried oregano.
Close the pot and bring it to maximum power. From the beginning of the whistle, cook for 8 minutes. After the cooking time, gradually vent the steam and remove the lid.
For cooking in the instant pot, brown the meat rolls with the sauté function for a couple of minutes on all sides. Then deglaze with the white wine, let the alcohol evaporate, and add all the other ingredients as indicated above. Close the pot and set the pressure cook for 10 minutes. After the cooking time is over, initiate the quick release and remove the lid.
The braised chicken rolls are ready! Let the sauce dry for a few moments if necessary (in a traditional pressure cooker over high flame, while for the instant pot with the sauté function) and serve with more dried oregano.
Variations and tips for braised chicken rolls
Braised chicken rolls can be stored in the refrigerator for one or two days in a container with a lid.
FAQ Questions and Answers for braised chicken rolls
How can I substitute the chicken?
You can use veal or turkey meat.
What can I substitute oregano with?
You can flavor the rolls by replacing the oregano with chopped parsley or basil.
