Homemade tomato sauce + melty mozzarella + quick chicken dinner!
Author: Pressure Cooking Today / Barbara Bakes LLC
Recipe Type: Chicken
Total Time: 25 minutes
| 1 tablespoon olive oil |
| 4 large boneless, skinless chicken breasts |
| 2 cloves garlic, crushed or pressed |
| 1 (14-ounce) can crushed tomatoes in purée |
| 1 cup water |
| 1 teaspoon dried basil |
| 1/4 teaspoon red pepper flakes |
| 1/4 teaspoon salt |
| 1 cup grated low-fat mozzarella |
| cooked pasta, for serving, if desired |
1) Salt and pepper chicken breasts. Add oil to the pressure cooking pot, select Sauté. When the oil is hot, brown the chicken breasts in two batches. Transfer to a plate.
2) When all the chicken is browned, add more oil if necessary and sauté the garlic for 1 minute. Add the canned tomatoes, water, basil, red pepper flakes, and salt to the pressure cooking pot. Stir to combine. Return the chicken breasts to the pot.
3) Lock lid in place. Select High Pressure and 5 minutes cook time. When the cook time ends, turn off the pressure cooker and use a quick pressure release. When the valve drops, carefully remove the lid. Check to make sure the chicken is cooked through and no longer pink in the middle (165°F).
4) Preheat the broiler and spray a small glass casserole dish with non-stick spray. Place the chicken in the dish. Select Sauté and cook the sauce until it thickens to your desired consistency. Pour the sauce over the chicken.
5) Sprinkle the mozzarella over chicken and put the dish under the broiler until the cheese is melted and starting to lightly brown. Watch it closely once it starts to brown it can brown quickly.
Notes: You can use an air fryer lid to melt the cheese. Lock the air fryer lid in place. Select Air Fry and set the temperature to 400ºF and set time to 5 minutes. Select Start to begin. Check halfway through to make sure it’s not browning too quickly
Source: https://www.pressurecookingtoday.com/marinara-chicken-with-melted-mozzarella/
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