4 skinless, boneless chicken breast halves (about 1 lb.)
1 (2-1/2oz) jar sliced mushrooms, drained
1/2 C. fine dry bread crumbs
1/2 tsp. dried sage, crushed
1/2 tsp dried marjoram, crushed
dash garlic salt
dash black pepper
2 Tbsp. chicken broth
1/2 C. chicken broth
1 Tbsp. cornstarch
1 Tbsp. dry white wine
1. Rinse chicken and pat dry. Place each chicken breast half between 2 sheets of plastic wrap. Working from center to the edges, pound lightly with the flat side of a meat mallet to 1/8-inch thickness. Set aside
2. In a small mixing bowl stir together mushrooms, bread crumbs, sage, marjoram, garlic salt, black pepper and 2 Tbsp chicken broth. Spoon 1/4 of the mixture onto the short end of each chicken breast. Fold in long sides of chicken and roll up into a spiral, starting from the short edge. Secure with wooden toothpicks. Place in a 4 or 6-quart pressure cooker and add 1/2 Cup chicken broth or stock.
3. Lock lid in place. Place pressure regulator on vent pipe (if you have a 1st generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook 5 minutes.
4. Quick-release the pressure. Carefully remove lid. Remove chicken to a serving platter; keep warm.
5. For sauce, strain liquid in cooker through a sieve; return liquid to cooker. In a small bowl stir together cornstarch and wine. Add to liquid in cooker. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken.
Nutrition: 191 calories; 4g fat; 1g sat fat; 12g carbs; 24g protien