Chicken Bordon Bleu

By: Marci Buttars

Chicken Bordon Bleu
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Difficult
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["You can double or even triple this recipe depending on the size of your chicken breasts and pressure cooker pot. Omit the tomatoes (roast them in the oven instead) and instead stack more chicken breasts onto an upper trivet. Do not stack them on top of each other, there needs to be space between the chicken for all of them to cook evenly without drying out. If you want to skip the step of wrapping the cheese with the prosciutto, shred the cheese instead and once the chicken is cooked, sprinkle it with cheese and place it under the broiler to melt."]
cuisine icon Keywords
2 servings, 30-60 min, avocado, boneless, butter, contributed, cook 10 min, difficult, dijon mustard, flour, french fried onions, garlic powder, grape tomatoes, italian seasoning, juice of 1 lemon, main course, milk, modern, of kosher salt, panko, parmesan cheese, pepper, prep 20 min, pressure cook, salt, salt and pepper, salt and pepper to taste, skinless chicken breasts, slices of gruyere cheese (may substitute with swiss cheese, slices of prosciutto, smallof red pepper flakes

prep icon Prep Time
20 min
cook icon Cook Time
10 min

serving icon Servings
2 servings
Ingredients
  • 2 boneless, skinless chicken breasts
  • 1 avocado
  • 4 slices of prosciutto
  • 8-12 slice slices of Gruyere cheese (may substitute with Swiss cheese
  • Salt and pepper
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 1/3 cup Parmesan cheese
  • 3 tablespoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • Juice of 1 lemon
  • pinch smallof red pepper flakes
  • salt and pepper to taste
  • 2 tablespoons butter
  • 1 1/2 cups French fried onions
  • 1 cup panko
  • pinch of kosher salt
  • 2 cups grape tomatoes
  • salt
  • pepper
  • Italian seasoning
Instructions
  • Weigh each chicken breast individually to find out how many ounces it weighs. This will determine your cook time later and is important for moist chicken (my favorite Rich Lum tip, Thanks Rich!).
  • Cut slits into the chicken breasts, about 1/2 inch apart, being very careful not to cut all the way through the chicken. You want the bottom of the chicken breast to stay intact so the top can fan open without it falling apart. Season with salt and pepper.
  • Working with 1 chicken breast at a time, fill the slits with 1/2 of an avocado. Wrap each slice of prosciutto (or ham) around a slice or 2 of cheese; this will keep the cheese from melting out of the chicken. Fill slits in the chicken with the prosciutto wrapped cheese. Repeat with second chicken breast.
  • Place stuffed chicken on a sturdy trivet or a pan with holes in the bottom. If you don't have either, simply use what trivet you have, place a piece of tinfoil on top of it to make it more stable, and poke holes into it with a knife or fork so that the extra juices of the chicken can drain while cooking.
  • For the Burst Tomatoes: place tomatoes in a pan and sprinkle with salt, pepper, and Italian seasoning.
  • Pour 1 cup of water into the pressure cooker pot and place the trivet with chicken inside. Top with a second trivet and place tomatoes on top.
  • Note: you don't want the pan of tomatoes sitting directly on top of the chicken so use a trivet with longer legs. If you don't own a taller trivet for this step, just roast the tomatoes under the oven broiler for a few minutes while the chicken cooks.
  • Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 1 minute per ounce of each chicken breast (for example if each of your chicken breasts weigh about 8 ounces, you'll cook for 8 minutes. If one weighs 8 ounces and the other 10 ounces, cook for 9 minutes).
  • While the Chicken cooks, prepare the Lemon Dijon Cream Sauce. In a medium sauce pan, melt butter over medium heat. Add flour and whisk for 1 minute to cook out the flour taste. Gradually add milk, whisking constantly to prevent and remove any lumps. When smooth and thick, add parmesan cheese, Dijon mustard, garlic powder, lemon juice, red pepper flakes, and salt and pepper to taste and stir until cheese melts and everything is well incorporated. Keep sauce warm over low heat.
  • Prepare the Onion Panko Crumble by melting butter in a medium skillet over medium heat. Add French Fried Onions, panko, and a pinch of salt and stir occasionally until it starts to brown, 2-3 minutes. Set aside to cool. This can be prepared up to 5 days in advance.
  • When pressure cooking is complete, use a natural release.
  • Optional but AMAZING: Place chicken under the broiler for 2-3 minutes to crisp the prosciutto and brown the cheese.
  • To serve, place chicken breast on a plate with scoop of tomatoes, a big drizzle of Lemon Dijon Cream Sauce, and a sprinkle of Onion Panko Crumble.
  • Stuff the chicken breast with prosciutto and cheese (fill with avocado just before cooking). Store in the refrigerator in an air tight container for up to 2 days in advance.
  • Onion Panko Crumble can be made up to 5 days in advance.
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