Instant Pot Whole 30 Prosciutto Wrapped Spinach and Artichoke Chicken Bundles

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Instant Pot Whole 30 Prosciutto Wrapped Spinach and Artichoke Chicken Bundles

Marisa
The Cook
4 Servings
11 Ingredients
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In this delicious Instant Pot Whole30 chicken recipe, creamy spinach and artichoke paired with crispy prosciutto takes weeknight dinners up a notch. Easy to throw together and freeze ahead, pull out this meal when for a quick dinner that will please everyone!
4 Servings
11 Ingredients
0 Comments

Ingredients

  • 1 ½ cups Spinach, Baby
  • 2 tablespoons Water
  • 1 teaspoon mince Garlic, Cloves
  • ¼ cups dice Shallot
  • 1 cup drain Artichoke Hearts, Canned
  • 1 cup slice Mushrooms
  • ¼ cups Coconut Milk, Canned
  • ⅛ teaspoons Sea Salt
  • ⅛ teaspoons Black Pepper
  • 2 pounds Chicken, Boneless Breasts
  • 8 individual Prosciutto, Sliced

Containers

Supplies

  • Wax Papers
  • Toothpicks
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

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. Place spinach in microwave safe bowl. Add water. Cover and microwave on high for 1 min and 30 seconds.
  2. Drain excess water from steamed spinach.
  3. Place garlic, shallot, spinach, artichokes, and mushrooms in a food processor.
  4. Pulse several times to finely chop ingredients.
  5. Add coconut milk, salt, and pepper, and continue to pulse until filling reaches desired consistency. Set aside.
  6. Butterfly each chicken breast and open to create a large flat surface.
  7. Cover with wax paper and pound flat with meat mallet until 1/2 inch thick.
  8. Repeat with each piece of chicken. You may need to cut big chicken breasts in half to be easier to handle.
  9. Pat chicken with paper towel to remove excess moisture.
  10. Spread about 1/4 cup of filling across surface of each chicken breast, leaving 1/2 inch edge clean.
  11. Roll up each piece of chicken, wrap with 1-2 slices of prosciutto, then seal closed with toothpicks.
  12. Divide each chicken bundle into two.
  13. Flash freeze.
  14. Divide among indicated number of round freezer containers. 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. Thaw: 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. Place the trivet and 1 cup of water into the Instant Pot.
  4. Place bundles inside the Instant Pot.
  5. Lock lid in place and seal the steam nozzle.
  6. Cook on high pressure for 8 minutes.
  7. Release the pressure naturally.
  8. Remove the toothpicks and serve.

Make It Now Cooking Directions

Microwave

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. Place spinach in microwave safe bowl. Add water. Cover and microwave on high for 1 min and 30 seconds.
  3. Drain excess water from steamed spinach.
  4. Place garlic, shallot, spinach, artichokes, and mushrooms in a food processor.
  5. Pulse several times to finely chop ingredients.
  6. Add coconut milk, salt, and pepper, and continue to pulse until filling reaches desired consistency. Set aside.
  7. Butterfly each chicken breast and open to create a large flat surface.
  8. Cover with wax paper and pound flat with meat mallet until 1/2 inch thick.
  9. Repeat with each piece of chicken. You may need to cut big chicken breasts in half to be easier to handle.
  10. Pat chicken with paper towel to remove excess moisture.
  11. Spread about 1/4 cup of filling across surface of each chicken breast, leaving 1/2 inch edge clean.
  12. Roll up each piece of chicken, wrap with 1-2 slices of prosciutto, then seal closed with toothpicks.
  13. Divide each chicken bundle into two.
  14. Place the trivet and 1 cup of water into the Instant Pot.
  15. Set the chicken bundles into the Instant Pot.
  16. Lock the lid in place and seal the steam nozzle.
  17. Cook on high pressure for 8 minutes.
  18. Release the pressure naturally.
  19. Remove toothpicks and serve.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1 chicken bundle
Amount Per Serving
Calories
400
Total Fat
1
Saturated Fat
5g
0g Trans Fat
Cholesterol
190mg
Sodium
920mg
8g Total Carb
Fiber
2g
Sugar
2g Total
Protein
62g
WW SmartPoints
3
Diabetic Exchanges: 1 Fat
0 Fruit
0 Milk
0 Other Carb
0 Starch
1 Veg
8 Lean Meat

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