Easy Pressure Cooker Chicken Soup Recipe2017-04-30
- Yield : 4 soup bowls
- Servings : 4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
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- 4 skinless and boneless chickeb breasts
- 8 oz (240 g) sliced mozzarella cheese
- 1 package sliced pepperoni
- 2 large eggs,beaten
- 1/2 cup all-purpose flour
- 1/2 cup Italian breadcrumbs
- 1/2 cup (125 ml) vegetable oil
- nonstick cooking spray
Using a small sharp knife, cut a pocket into the front of each chicken breast. Stuff each chicken breast with 2 slices of cheese, and 6-8 pepperoni slices.
Place all-purpose flour in a small shallow dish. In another dish pour beaten eggs and in a third dish,place breadcrumbs.
Dip each chicken breast first in the flour mixture, then in the beaten egg, and after in the breadcrumb.
Preheat oven to 350 F (175 C). Line baking dish with aluminum foil. Lightly grease aluminum foil with nonstick cooking spray.
In a large nonstick skillet,heat vegetable oil over medium-high heat. Drop a small pinch of breadcrumbs into hot oil. Add stuffed chicken breasts and fry crispy and golden brown on both sides. Remove fried chicken from the skillet and place on prepared baking sheet.
Bake in preheated oven for 25 minutes or until stuffed chicken breasts are tender.