Chicken Breasts with Pineapple Salsa
- Pineapple salsa (see recipe below)
- 4 boneless, skinless chicken breast halves
- Salt and pepper
- 1 tablespoon vegetable oil
- 1 cup water
- 3 (4-inch) sprigs fresh rosemary
- 1 bay leaf
Prepare pineapple salsa as directed below.
Sprinkle chicken with salt and pepper. Heat oil in Presto® 4-, 6-, or 8-quart Pressure Cooker over medium heat. Brown chicken, about 2 minutes on each side. Add water, rosemary, and bay leaf. Close cover securely. Place pressure regulator on vent pipe. COOK 4 MINUTES at 15 pounds pressure. Cool cooker at once.
Serve chicken breasts topped with salsa.