Ingredients
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1
-
2
-
1 - 1/2
-
3
-
-
4
-
-
-
4
-
-
-
-
-
-
Directions
Dont get me wrong, my family LOVES my Baked Chicken Parmesan recipe, so I was skeptical. No breading, no frying sign me up! And since we are cutting down on the carbs this month, this was a no-brainer! Of course, if your family wants their pasta, feel free to serve it on the side (I had mine with zucchini noodles).,,
,Lock the steam valve before pressure cooking. Pressure will never build if the valve is turned to venting.,Dont fill the pot more than two-thirds full with any liquid or stew. Keep in mind some foods expand, such as rice and oatmeal.,If your food is undercooked, re-cover the pot, lock the steam valve, re-pressurize, and cook again for a few extra minutes.
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Steps
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1
Done
|
Increase the Saut Heat to Medium |
|
2
Done
|
Season the Chicken With the Salt, Oregano, and Pepper to Taste. Nestle the Cutlets Into the Sauce, Overlapping as Little as Possible, Then Spoon the Sauce Over to Cover the Chicken. |
|
3
Done
|
Lock the Lid Into Place and Cook on Low Pressure For 3 Minutes. Manually Release the Pressure. |
|
4
Done
|
Sprinkle the Mozzarella and the Remaining 1 Tablespoon Parmesan Evenly Over the Chicken. Cover the Pot With the Lid (but Dont Lock It On) and Let It Sit For 4 to 5 Minutes to Melt the Cheese. |
|
5
Done
|
Serve as Is or, For Deeper Flavors and a Little Bit of Crispiness, Broil the Cheese Until Golden and Bubbling: Heat the Broiler With a Rack 4 Inches from the Heat Source. Scoop the Chicken and Sauce Into a Greased Small Rimmed Baking Sheet, Trying to Keep the Cheese on Top. Broil Until the Cheese Has Browned, 2 to 3 Minutes. Sprinkle With Basil, If Desired. |
