Hasselback slicing is a simple way to elevate it to gourmet status
– boneless skinless chicken breasts – sun-dried tomatoes – pesto – fresh mozzarella cheese – kosher salt – fresh cracked pepper
For the Salad – fresh spinach – crispy bacon or prosciutto – chopped avocado – sliced almonds – balsamic glaze – Garnish: chiffonade of fresh basil
Hasselback slice your chicken by making crosswise slits 1/2 inch apart, and about three-quarters of the way into the chicken.
Slather chicken with pesto.
Place a half-moon slice of mozzarella in each slit.
Fill each slit with several slices of julienned sun-dried tomatoes.
Place chicken on top of a rack inside the pressure cooker pot.
Cook for 5 minutes with a 10-minute natural release.
Prepare the spinach salad.
Plate the chicken next to the salad.
Drizzle the whole plate with a glorious balsamic glaze.