You catch the smell through the steam vent and suddenly you are starving. That smell makes you think about bacon for sure. Then you notice a kind of cheesy, herby aroma sneaking in too. Yeah, you know what’s comin.
This is no average chicken dish. This baby’s stuffed with that creamy mozzarella and slapped with some basil pesto. Oh, and wrapped up tight in bacon. You remember the last time you had something this juicy and loaded? Heck, it’s gonna be a favorite for real.
You feel the valve hiss as pressure builds inside the cooker, sealing all those tasty flavors in. It’s like getting all that yum in one bite without the long wait. When you quick release and open it up, your kitchen’s flooded with that smell - you nearly drool.
What Makes Pressure Cooking Win Every Round
- Pressure cooking seals in juices so your chicken stays super tender. For similar juicy results, try our Healthy Taco Casserole that also locks in flavor quickly.
- It builds broth depth fast – flavors kinda get cozy together quicker.
- Quicker than oven baking but still gets that crispy bacon in the end.
- Less cookware means less mess, you just gotta one pot to clean.
- Quick release saves you time when you’re starving and ready to eat.
- Sealing ring traps all yummy smells and tastes inside so your house feels awesome too. Check out our pressure cooker safety tips for best use.
Everything You Need Lined Up
- 4 chicken breasts - breast of the party for this recipe
- 4 oz mozzarella cheese block - gotta have that melty cheese
- ⅓ cup basil pesto - that herby green goodness
- Salt - your taste buds will thank you
- 8 slices raw bacon - wrap it around good and tight
- Toothpicks - optional but handy to keep chicken closed
- Baking sheet lined with parchment paper - for crispiness finishing
- Butter or oil - if you want to sear chicken first
- Pressure cooker with sealing ring in place - can’t forget this
- Tongs - for easy handling after cooking
Walking Through Every Single Move
- Butterfly each chicken breast by slicing it horizontally without cutting all the way through. You wanna make a little pocket for that filling.
- Spread about 1 tablespoon of basil pesto inside each chicken breast. Get that green goodness all tucked inside.
- Cut the mozzarella cheese block into 4 equal pieces. Place one piece right inside each breast so that cheesy center surprises ya.
- Close the chicken breasts and if needed, secure with toothpicks to keep fillings from escaping.
- Wrap 2 slices of raw bacon around each stuffed chicken breast. Cover as much surface as you can to lock in flavor.
- Place the bacon wrapped chicken on the bottom of your pressure cooker. You may want to add a small bit of water or broth for the cooker to build pressure.
- Seal the lid, watch for the valve hiss as the pressure builds. Set your timer to about 15 minutes, then quick release once done. Remove the toothpicks and optionally finish in the oven or under a broiler to get that bacon extra crisp.
Smart Shortcuts for Busy Days
- Grab pre-made basil pesto from the store to skip blending herbs yourself.
- Buy chicken breasts with the skin removed and flattened already if you can find ‘em.
- Cook the chicken fully in the pressure cooker, then broil just the bacon wrapped part for a couple minutes instead of baking for 30.
The Flavor Experience Waiting for You
First bite’s this pop of crispy bacon and herby pesto. It’s sorta smoky and bright all at once. Then you get that smooth mozzarella melt flowing through with the juiciness of the chicken.
The pesto seeps into the chicken while pressure builds, making each bite coated in those fresh Italian flavors. It’s like the herbs never leave your mouth.
You notice the bacon’s soda crisp outside while the inside stays so juicy you almost wanna lick your fingers. The cheese is gooey but not runny, holding all that filling snug.
Altogether, each bite gives you a cozy feeling much like a warm hug. Y’all gotta try this for your next dinner night, trust me. For similar comforting flavors, check out our Bacon And Egg Empanadas recipe.
How to Store This for Later
- Wrap leftovers tightly in foil or plastic wrap and pop in the fridge. It should last about 3-4 days good.
- Cut up extra and toss in airtight containers, so you can grab quick snacks or add to salads.
- Freeze portions wrapped in foil or parchment then placed in freezer bags for up to 2 months. Thaw in fridge overnight before reheating.
- Reheat by stove top or microwave. If using microwave, cover to keep moisture in and avoid drying out your chicken.
Everything Else You Wondered About
- Can I skip pesto? Sure thing, but pesto adds that punch of flavor you don’t wanna miss.
- What’s the best kind of bacon? Thick cut works great for chewy bites but regular is fine too.
- Do I have to use toothpicks? Not necessarily, if you wrap bacon tight enough it’ll hold on its own.
- How do I get crispy bacon if I only use pressure cooker? Pressure cooker cooks fast but no crisp. Quick broil in oven or pan fry after cooking.
- Can I prep this ahead? Yep, you can stuff and wrap chicken, then refrigerate before cooking.
- Is cooking time different if chicken breasts are thicker? Definitely, thicker pieces might need 2-3 more minutes inside pressure cooker.
Bacon Wrapped, Mozzarella and Pesto Stuffed Chicken
This irresistible chicken dish features juicy breasts stuffed with creamy mozzarella and herby basil pesto, all wrapped in crispy bacon. Pressure cooking seals in the flavors for a tender, flavorful meal perfect for any night.
Ingredients
Main ingredients
- 4 chicken breasts breast of the party for this recipe
- 4 oz mozzarella cheese block gotta have that melty cheese
- ⅓ cup basil pesto that herby green goodness
- salt your taste buds will thank you
- 8 slices raw bacon wrap it around good and tight
Instructions
Instructions
- Butterfly each chicken breast by slicing it horizontally without cutting all the way through to create a pocket for the filling.
- Spread about 1 tablespoon of basil pesto inside each chicken breast, getting that green goodness tucked inside.
- Cut the mozzarella cheese block into 4 equal pieces and place one piece inside each breast for a cheesy center.
- Close the chicken breasts and secure with toothpicks if needed to keep fillings from escaping.
- Wrap 2 slices of raw bacon around each stuffed chicken breast, covering as much surface as possible to lock in flavor.
- Place the bacon-wrapped chicken on the bottom of your pressure cooker, adding a small amount of water or broth to build pressure if desired.
- Seal the lid and watch for the valve hiss as pressure builds. Set timer for 15 minutes then quick release once done.
- Remove toothpicks and optionally finish in the oven or under a broiler to get bacon extra crisp.
- For thicker chicken breasts, increase cooking time by 2-3 minutes inside the pressure cooker.
- Serve immediately and enjoy the crispy bacon, herby pesto, and gooey mozzarella in every bite.
Notes
To get crispy bacon finish, you can broil the chicken after pressure cooking or pan fry briefly. Store leftovers wrapped tightly in foil or plastic and refrigerate for 3-4 days or freeze for up to 2 months. Reheat gently to preserve moisture.
