Monterey Stuffed Chicken with Mushrooms and Sundried Tomatoes by Rich Lum

1 Chicken Breast

3 Slices of Monterey Jack Cheese

⅓ Cup Shredded Parmesan Cheese

⅛ Cup Julienned Sundried Tomatoes

Salt

Pepper

1 teaspoon Italian Seasoning

¼ Cup Chicken Broth

Sauce

3 to 4 Sliced Cremini Mushrooms

⅛ Cup Chopped Onions

½ Cup Chicken Broth

¼ Cup Heavy Cream

Butterfly the breast

Season the inside with Salt and Pepper

Add a few slices of Monterrey Jack Cheese

Spread the julienned Sundried Tomatoes over the cheese

Add the Shredded Parmesan Cheese over the top of the tomatoes

Use a couple toothpicks to hold it closed

Season the top of the breast with Salt, Pepper and Italian Seasoning

Add about a ¼ cup of Chicken Broth to you pot in pot pan ( I used a 6x6x2” square pan )

Add 1 cup of water and the trivet to your IP

Place your chicken pan on top

Close and seal your lid

Cook your Chicken on Manual or Pressure Cook for 1 minute per ounce with a 10 minute Natural Pressure Release ( NPR ) *

Sauce

Sauté the Mushrooms and onions in a medium skillet

Add a ½ cup of Chicken Broth ..increase heat to medium

Season with Salt and Pepper

When bubbles appear add about a ¼ cup of Heavy Cream

Lower the heat and reduce the liquid by half to thicken

Spoon the sauce over your Chicken

I served this meal with Spinach, Red Onion and Asparagus. I cooked them Pot in Pot on Manual for 6 minutes QR **

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