Chicken Roulade with Cherry-Almond Risotto
Servings Prep Time
5-6servings 8minutes
Cook Time
Servings Prep Time
5-6servings 8minutes
Cook Time
For the chicken
  • 1 (10 ounce)jar oil-packed sun dried tomatoeschopped
  • 4cloves garlic
  • 1/2cup Grated Parmesan Cheese
  • 4 boneless chicken breasts
  • 1/2cup cream cheesecut into 1 inch cubes
  • 1cup baby spinach leaves
  • 1/2cup breadcrumbs
For the risotto
  • 1 1/2cup Arborio Rice
  • 3cups Chicken Broth
  • 1 1/2tbsp Butterdivided
  • 1/2cup slivered almonds
  • 1pc White Onionchopped
  • 1/2cup white wine
  • 1/2cup dried cherrieschopped
  • 1/2cup Parmesan cheese
  • 1/4cup chopped parsley for garnish
  1. Combine dried tomatoes, parmesan, and garlic. Pound in a mortar and pestle, or use a food processor to form a chunky paste. Season with salt and pepper. Add more oil from the jar if necessary.
  2. Place chicken breasts between two sheets of plastic wrap and pound until thin. Lie chicken breasts smooth side down and spread each evenly with sun-dried tomato paste. Place squares of cream cheese over tomato paste and cover with spinach leaves. Starting at a short end, tightly roll up chicken. Brush each with more reserved oil, roll in panko and place the seam side down.
  3. Press saute on the IP and brown all sides of the breasts. Take out of the inner pot and place in the heatsafe pan.
  4. Make the risotto: Melt butter in the inner pot. Add onion and cook until soft. Saute in the cherries. Add rice and almonds and stir until toasted. Deglaze pot with wine. Cook until most of the wine is absorbed, then turn Sauté function off. Add the chicken broth.
  5. Place the trivet with the pan of chicken. Close lid and pressure cook at High Pressure for 5 minutes + 10 minutes Natural Release. The floating pin may drop after 7 minutes, but leave the stuffed chicken breasts inside for full 10 minutes. Open the lid carefully.
  6. Carefully remove trivet with the pan.Stir in the parmesan cheese in the risotto.
  7. Sprinkle with parsley and serve hot.