Chicken Mozzarella - Instant Pot

I had some leftover marina sauce, I found an Instant Pot recipe, changed it up a bit, and came up with Chicken Mozarella.

Ingredients:

• 2 cups marinara sauce with sausage 
• 3 tablespoons Romano cheese
• 4 thin chicken cutlets, 16 ounces total (I cut two in breasts in half to make thin slices)
• ½ teaspoon kosher salt, or more to taste
• ½ teaspoon pepper
• ½ teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 4 ounces mozzarella cheese, grated
• 6 tablespoons cottage cheese 
• 2 cups of shredded kale,  which should be two or three large leaves (or use pasta for a base)
  
• Chopped basil, for garnish (optional)

Instructions:

1. Pour half the marina sauce into the inner pot of an Instant Pot, turn it to saute on Low temperature
2. Stir 2 tablespoons of the Romano cheese into the sauce (optional)
3. Sprinkle the chicken slices with the salt, pepper, oregano and garlic.
4. Lay the chicken over the sauce.
5. Spoon the remaining sauce over the chicken, covering each piece.
6. Set the Pressure Cook setting to low and set the time for 3 minutes. (It will preheat for 5 minutes or so.)
7. Srred the kale into small pieces, removing the stems
   
8. After the pressure cooking time has completed, use the Quick Release function to vent.
9. Drop a dollop of cottage cheese on each chicken slice (I used my large cookie scoop), smoothing out a bit
   
10. Sprinkle the chicken/cottage cheese with the remaining Romano cheese
11. Sprinkle the mozzarella over each slice
12. Cover the pot, and let it sit for ~5 minutes so the mozzarella will melt
13. Serve over a bed of shredded kale, or some whole wheat pasta. Top with some fresh chopped basil.
    

 

Carole's Notes:

 We liked this! It was cheesy and quick, and the kale made it healthier.

The recipe is adapted https://www.skinnytaste.com/instant-pot-chicken-parmesan