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Ingredients:

1/2 cup panko

1/2 teaspoon Italian seasoning

2  8 oz. boneless, skinless chicken breasts

1 egg

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon  paprika

8 thin asparagus 

1/2 cup shredded mozzarella cheese

1/4 cup parmesan cheese 

1 cup chicken broth

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  Directions:  

  1. Butterfly each chicken breast 

  2. In a medium container, crack and whisk egg, set aside

    Mix together panko, Italian seasoning, salt, and pepper. And set aside.

    Dip closed chicken breasts first in the egg then in the panko, coating the top and bottom, and place on prepared baking sheet.

    Open chicken breasts and place 4 to 5 spears of asparagus inside of each and top each with 1/4 cup of cheese. Close chicken breasts and sprinkle any remaining panko over the top.

    Sprinkle with paprika

    Place chicken in a 7" x 2" pan, cover with foil and place on trivet.

    Add 1 cup Chicken broth to the pot .

    Place chicken in  pot. Lock lid and set on Manual or Pressure cook for 8 minutes High pressure and 10 minute NPR.

    Preheat oven to 375 degrees.

    Place pan (my pans are oven proof) on a baking sheet.

    Add parmesan cheese

    Bake for 10 minutes or until golden brown.

    You can also wait until the chicken comes out of the pressure cooker then add your bread crumbs.

    Then place in the oven.

    I've done it both ways.

     

    Enjoy:

    Keith Tant 

    Kookingwithkeith.com