PIZZA STYLE CHICKEN BREASTS - PRESSURE COOKER RECIPE

PIZZA STYLE CHICKEN BREASTS

PRESSURE COOKER RECIPE

DINNER AT HOME

One of the busy holiday days where you get home and have to find something to cook for dinner.  With my girls coming home in 30 minutes I looked in the refrigerator to see what we had on hand.  I like using what we have rather than always going to the supermarket.  I found some Boneless, Skinless Chicken Breasts and then pulled out my Bob Warden Great Food Fast Cookbook.  I quickly flipped through the Chicken recipes and saw Pizza Style Chicken Breasts.  We had Pepperoni and Mozzarella left over from when we made pizza a few weeks back so I went for this recipe.  The only thing that I did not have and omitted was the Green Bell Pepper.  Don't know if it would have made a difference.  This was really the first recipe from Bob Warden's Pressure Cooker Cookbook that the entire family really did not like.  It was not bad but the chicken was a bit dry and the overall dish lacked flavor.  Probably won't be making this one again unless I can figure out a way to pack more flavor into the dish.  I do however HIGHLY recommend that anyone with a Pressure Cooker go out and buy Bob Wardens Great Food Fast Cookbook.  It has dozens of really good recipes that are easy and delicious.  You may buy the Bob Warden cookbook on Amazon via the link below:

http://www.amazon.com/Presents-Wardens-Ultimate-Pressure-Recipes/dp/1934193798

PIZZA STYLE CHCKEN BREASTS

PIZZA STYLE CHICKEN BREASTS FROM BOB WARDENS "GREAT FOOD FAST" COOKBOOK

PIZZA STYLE CHICKEN BREASTS PHOTO FROM BOB WARDENS "GREAT FOOD FAST" COOKBOOK

MOZZARELLA CHEESE, PEPPERONI SLICES, BERTOLLI SAUCE AND CHICKEN BREASTS

I WENT WITH ROTELLI PASTA BECAUSE THAT IS WHAT WE HAD IN THE PANTRY

COAT CHICKEN BREASTS IN SEASONED FLOUR

HEAT TWO TABLESPOONS OF OLIVE OIL IN PRESSURE COOKER AND HEAT UNTIL SIZZLING.
BROWN THE CHICKEN ON BOTH SIDES

CHICKEN BROWNED NICELY AND READY FOR SOME PRESSURE

ADDED WATER AND ONE 24 OZ CAN OF BERTOLLI TOMATO AND BASIL SAUCE

PRESSURE COOK FOR 8 MINUTES ON HIGH SETTING

AFTER 8 MINUTES OF COOKING THE CHICKEN AND SAUCE IS READY AND SMOKIN HOT

PLACE CHICKEN ON BAKING SHEET AND COVER EACH BREAST WITH PEPPERONI SLICES

TOP CHICKEN AND PEPPERONI WITH MOZZARELLA CHEESE

PLACE UNDER BROILER FOR JUST A FEW MINUTES UNTIL BROWN AND BUBBLING

PIZZA STYLE CHICKEN BREASTS

CHICKEN WAS A BIT DRY AND NEEDED MORE FLAVOR

BRUSSELS SPROUTS IN PRESSURE COOKER

THE BEST BRUSSELS SPROUTS

COOKED IN PRESSURE COOKER

If you own a Pressure Cooker and really want to use it to make great food fast you need to buy Bob Warden's Cook Book called "Great Food Fast".  The recipes in this cookbook are easy and deliver big flavors that time and time again have impressed my entire family.  Who would think that Brussels Sprouts in a Pressure Cooker would be good.  Well, I can tell you that they are delicious and took only two minutes of pressure to cook.  We picked up a 2 pound bag of Brussels Sprouts at Costco for cheap and had everything else on the shopping list in the refrigerator and pantry.   I followed the recipe below and in minutes had a great side dish.   I used pre-cooked bacon that we always keep in the fridge for breakfast or quick BLT sandwiches.  The entire meal shown below was done in 30 minutes!  You may buy the Bob Warden cookbook on Amazon via the link below:

http://www.amazon.com/Presents-Wardens-Ultimate-Pressure-Recipes/dp/1934193798

BRUSSELS SPROUTS COOKED IN PRESSURE COOKER

BOB WARDEN'S "GREAT FOOD FAST" COOKBOOK HAS GREAT RECIPE FOR BRUSSELS SPROUTS

PHOTO OF DISH FROM BOB WARDEN'S COOK BOOK

2 POUND BAG OF BRUSSELS SPROUTS FROM COSTCO.  RECIPE CALLS FOR 1 POUND

BRUSSELS SPROUTS, CHICKEN BROTH, BROWN SUGAR, LEMON JUICE, ONION, ONION POWDER
GARLIC, BACON, SALT AND PEPPER ARE ALL YOU NEED TO KICK UP A BAG OF SPROUTS

BRUSSELS SPROUTS WITH ENDS CLEANED AND HALVED

ONE SLICED ONION, TABLESPOON OF GARLIC AND 1 POUND OF BRUSSELS SPROUTS

SET PRESSURE COOKER ON "BROWN" SETTING AND HEAT UP

ADD ONE TEASPOON OF OIL AND WAIT UNTIL IT IS SIZZLING

ADD SLICED ONION TO PRESSURE COOKER AND BROWN

ADDED 1 TABLESPOON OF FRESH GARLIC TO BROWNED ONIONS

ADDED PRE-COOKED BACON TO ONIONS AND GARLIC AND COOKED FOR ANOTHER MINUTE

ADDED BRUSSELS SPROUTS AND ALL OTHER INGREDIENTS

SET PRESSURE COOKER FOR 2 MINUTES

AFTER 2 MINUTES QUICK RELEASE THE PRESSURE

BRUSSELS SPROUTS COOKED TO PERFECTION IN 2 MINUTES

ALMOST AS GOOD LOOKING AS THE COOKBOOK PICTURE

SERVED WITH SALMON W/HOLLANDAISE SAUCE AND RICE