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.