Method:

1. Place your butterflied chicken breasts on a chopping board. Place plastic wrap over them and flatten the breasts with a mallet
2. In a medium bowl mix the salt and water. Fully submerge the chicken in the brine and place in the fridge for at least 30 minutes
3. Discard the brine and pat the chicken breasts down with a paper towel
4. Lay the chicken out flat on a chopping board and place ham, cheese and 1-3 spears of asparagus in the centre
5. Season with black pepper and then tightly roll up the chicken breasts
6. Line 7-8 bacon strips side by on the chopping board
7. Place the rolled chicken on top of the bacon and then wrap the breasts with the bacon
8. Pin the ends of the chicken breasts with toothpicks to avoid unravelling
9. Place 1 cup cold water in the pressure cooker and then place the plastic steamer rack inside
10. Place the chicken breasts on top of the rack and then close the lid
11. Turn the menu knob until you reach the “Meat” function. Using the +/- buttons, adjust the time to 7 minutes
12. Press start to begin cooking. Music will sound and the cooker will start the countdown once the optimum pressure has been reached inside
13. When the timer ends, cooker will beep and will switch to the “Keep Warm” function automatically.
14. Let the pressure cooker naturally release on its own for 10 minutes
15. Press the pressure release button to get rid of any excess pressure and then open the lid
16. Remove the chicken, steamer rack and water from the pressure cooker
17. Turn the menu knob until you reach the “Fry” function and press start
18. Once hot, place a Tbsp oil in the pressure cooker. Place the chicken back into the pressure cooker and fry on both sides until the bacon has browned
19. Enjoy!