Instant Pot Asparagus Stuffed Chicken Breasts - Dump and Go Dinner

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Instant Pot Asparagus Stuffed Chicken Breasts - Dump and Go Dinner

Marisa
The Cook
4 Servings
9 Ingredients
0 Comments
This gluten and dairy free Instant Pot Asparagus Stuffed Chicken Breast recipe is coated with a garlicky balsamic glaze, keeping the chicken moist and flavorful as it roasts to perfection.
4 Servings
9 Ingredients
0 Comments

Ingredients

  • 2 pounds Chicken, Boneless Breasts
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1 tablespoon Italian Seasoning
  • 12 individual Asparagus
  • ¼ cups Balsamic Vinegar
  • ½ cups Olive Oil
  • 2 teaspoons mince Garlic, Cloves
Serving Day Ingredients
  • 1 cup Water

Containers

Supplies

  • Toothpicks
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Arrange chicken breasts on a clean work surface. Using a mallet, pound chicken to 1/4 inch thickness.
  2. Sprinkle chicken with salt, pepper and Italian seasoning.
  3. Divide asparagus spears among chicken breasts, placing in the middle of each. Roll chicken around asparagus and secure with toothpicks. Divide chicken among the indicated number of round freezer containers.
  4. Divide the vinegar, oil and garlic evenly among the indicated number of pint sized freezer storage bags.
  5. Tuck one pint bag inside each container. Label and freeze.

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Remove the glaze from the freezer container and place the pint bag in a bowl of water to thaw.
  4. Place a trivet and the water into the Instant Pot.
  5. Place the frozen chicken bundles into the Instant Pot.
  6. Lock the lid in place and seal the steam nozzle.
  7. Cook on high pressure for 8 minutes.
  8. Naturally release the pressure.
  9. Meanwhile, pour the glaze into a saucepan and bring to a simmer.
  10. Simmer for for 3-4 minutes, stirring occasionally.
  11. Remove the chicken from the Instant Pot and discard the toothpicks.
  12. Pour glaze over chicken breasts.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Arrange chicken breasts on a clean work surface. Using a mallet, pound chicken to 1/4 inch thickness.
  3. Sprinkle chicken with salt, pepper and Italian seasoning.
  4. Divide asparagus spears among chicken breasts, placing in the middle of each. Roll chicken around asparagus and secure with toothpicks.
  5. Place a trivet and the water into the Instant Pot.
  6. Place the chicken bundles into the Instant Pot.
  7. Lock the lid in place and seal the steam nozzle.
  8. Cook on high pressure for 8 minutes.
  9. Naturally release pressure.
  10. Meanwhile, in a bowl combine balsamic vinegar, olive oil and garlic.
  11. Pour the glaze into a saucepan and bring to a simmer.
  12. Simmer for for 3-4 minutes, stirring occasionally.
  13. Remove the chicken from the Instant Pot and discard the toothpicks.
  14. Pour glaze over chicken breasts.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
8 ounces
Amount Per Serving
Calories
540
Total Fat
33g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
165mg
Sodium
250mg
Total Carbohydrates
5g
Fiber
1g
Sugar
3g
Protein
52g
WW Freestyle
9
Diabetic Exchanges: 5 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
0 Veg
7 Lean Meat

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