- 2 (~300g or ⅔lb) boneless, skinless chicken breast, butterflied
- 1 piece (~66g) cooked ham, halved
- 1 – 6 fresh asparagus spears, trimmed
- 14 – 16 (430g or ~1lb) strips bacon
- 4 slices Mozzarella cheese (see notes)
- Ground Black Pepper to taste
Brine for Chicken:
- 1 oz (30 g) fine sea salt
- 2 cups (500ml) cold running tap water
1Butterfly the Chicken Breasts: Place chicken breast on a chopping board. Place one palm on top of the chicken breast with your fingers pointing slightly upwards. Slice the chicken breast horizontally with a sharp knife and stop within ½ inch from the opposite end.
Place plastic wrap over the chicken breast and flatten the chicken breasts with a meat mallet (or a rolling pin/heavy pan)
2Wet Brine the Chicken Breasts: In a medium mixing bowl, mix 1 oz (30g) fine sea salt with 2 cups (500ml) of cold running water. Fully submerge the butterflied chicken breasts into the salt water. Place in the fridge for at least 30 minutes (optimal time: 2 hours).
3Roll Up the Stuffed Chicken Breast: Pat dry the chicken breasts with paper towels. Lay the chicken breast flat on a chopping board. Place 2 slices of Mozzarella cheese, 1 halved piece of cooked ham, and 1 – 3 spears of asparagus in the center of the chicken breast.
Season with ground black pepper. Tightly roll up the chicken breast.
Line 7 – 8 strips of bacon side by side on the chopping board. Place the rolled chicken breast on top of the bacon, then wrap the stuffed chicken breast with the bacon by rolling it from one end to the other.
Pin both ends of the stuffed chicken breast with toothpicks to avoid cheese and juice from leaking.
4Pressure Cook the Stuffed Chicken Breast: Pour 1 cup of cold running water in the Instant Pot Pressure Cooker. Add the stuffed chicken breasts on top of a trivet. Close lid and pressure cook at High Pressure for 7 minutes + 10 minutes Natural Release. The floating pin may drop after 7 minutes, but leave the stuffed chicken breasts inside for full 10 minutes. Open the lid carefully.
5Pat Dry the Chicken Roulade: Pat dry the bacon wrapped chicken roulade with paper towels. You can wrap the pressure cooked chicken roulade tightly with aluminum foil and place in the fridge until serving.
6Brown & Crisp Up the Bacon: In the Instant Pot (Sauté High function) or a skillet (medium high heat), carefully brown the outer layer (bacon) of the chicken roulade. You can add 1 tbsp of olive oil to prevent sticking. Brown until the bacon are crisped.
7Serve: Cut the Chicken Roulade on an angle with a sharp knife. Serve as appetizer or main dish with your favorite side dishes.