POULTRY

Chicken Roulade with Kale and Cheese

Story Highlights
  • Knowledge is power
  • The Future Of Possible
  • Hibs and Ross County fans on final
  • Tip of the day: That man again
  • Hibs and Ross County fans on final
  • Spieth in danger of missing cut

1 Chicken Roulade with Kale and Cheese

Preparation Time: 15 minutes Servings 4

Nutrition Values: 468 Calories; 31.8g Fat; 3.9g Carbs; 40.4g Protein; 0.9g Sugars

Ingredients 

Directions

2 chicken breasts, boneless, skinless and butterflied 6 ounces kale, cooked, chopped and squeezed dry. 2 ounces Ricotta cheese, crumbled

2 ounces goat cheese, crumbled 2 ounces Colby cheese, shredded 2 cloves garlic, sliced

Kosher salt and freshly ground black pepper, to taste 2 tablespoons vegetable oil

  1. Pat dry the chicken breasts on both
  2. Lay 2 chicken breasts flat on a cutting
  3. Divide cooked kale, cheese, and garlic among chicken breasts. Now, wrap the stuffed chicken breasts and season them with salt and black
  4. Press the “Sauté” button to heat up your Instant Pot. Heat the vegetable oil until
  5. Once hot, brown stuffed chicken breast for 2 minutes per side. Clean the Instant Pot and add 1 ½ cups of water and trivet to the inner
  6. Lower the stuffed chicken onto the trivet. Now, secure the lid. Choose the “Poultry” setting and cook for 5 minutes under High pressure.
  7. Once cooking is complete, use a quick pressure release; carefully remove the lid. Cut each chicken roulade into halves, serve warm and enjoy!

2. Chicken Legs in Mustard Curry Sauce

Preparation Time: 25 minutes Servings 5

Nutrition Values: 477 Calories; 26.1g Fat; 4.5g Carbs; 52.8g Protein; 1.4g Sugars

Ingredients

Directions

5 chicken legs, boneless, skin-on 2 garlic cloves, halved

Sea salt, to taste

1/4 teaspoon black pepper, preferably freshly ground 1/2 teaspoon smoked paprika

2 teaspoons olive oil tablespoon yellow mustard teaspoon curry paste

4 strips pancetta, chopped shallot, peeled and chopped

cup roasted vegetable broth, preferably homemade

  1. Rub the chicken legs with garlic halves; then, season with salt, black pepper, and smoked
  2. Press the “Sauté” button to heat up your Instant
  3. Once hot, heat the oil and sauté chicken legs for 4 to 5 minutes, turning once during cooking. Add a splash of chicken broth to deglaze the bottom of the
  4. Spread the legs with mustard and curry paste. Add pancetta, shallot and remaining vegetable
  5. Secure the lid. Choose “Manual” mode and High pressure; cook for 14 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid. Bon appétit!

3. Holiday Stuffed Turkey Breasts

Preparation Time: 25 minutes Servings 8

Nutrition Values: 517 Calories; 25.3g Fat; 0.9g Carbs; 67.4g Protein; 0g Sugars

Ingredients

 Directions

(3-pound turkey breast, skinless, boneless and butterflied Salt, to taste

1/4 teaspoon freshly ground black pepper, or more to taste 1/2 teaspoon cayenne pepper

6 ounces chicken sausage, removed from casing ounces bacon, finely diced

cup button mushrooms, thinly sliced

teaspoon garlic, pressed

tablespoon fresh basil, roughly chopped tablespoon fresh parsley, roughly chopped 1 tablespoon olive oil

  1. Pat dry the turkey breast with kitchen towels. Lay the turkey breast flat on a cutting board. Sprinkle it with salt, black pepper, and cayenne
  2. Press the “Sauté” button to heat up your Instant Pot. Cook chicken sausage, bacon, and mushrooms for 3 to 4
  3. Stir in the garlic, basil, and parsley, and cook an additional minute. Spread this stuffing mixture on the turkey breast; roll the turkey around the stuffing and wrap kitchen twine around the breast.
  4. Press the “Sauté” button again. Heat olive oil and sear turkey breasts for 2 minutes per
  5. Clean the Instant Pot and add 1 ½ cups of water and trivet to the inner pot. Lower the stuffed turkey breast onto the
  6. Secure the lid. Choose “Manual” mode and High pressure; cook for 20 minutes. Once cooking is complete, use a natural pressure release; carefully remove the lid. Bon appétit!
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