Rosemary Chicken with Bacon
(Total Time: 60 MIN| Serves: 6)
2 lbs. chicken breast, boneless and skinless, sliced into 1-inch thick slices
8 garlic cloves
6 bacon slices
1 teaspoon rosemary
½ tsp Himalayan salt
¼ tsp freshly ground black pepper
2 tbsp. oil
3 cups chicken broth
- Grease the bottom of your stainless steel insert with oil. Add bacon and season with salt. Press “Sautee” button. Cook for 3 minutes.
- Meanwhile, place the meat in a separate dish. Using a sharp knife, make 8 incisions into the meat and place a garlic clove in each. Rub the meat with spices and transfer to the pot.
- Press “Cancel” button and pour in the chicken broth. Seal the lid and set the steam release handle. Set the “Manual” mode for 25 minutes.
- When done, press “Cancel” button and perform a natural pressure release.
- Serve warm.
Per Serving (Calories 441 | Total Fats 23.3g | Net Carbs: 2g | Protein 52.3g |Fiber: 0.2g)