Pre-heat the pressure cooker using the BROWN setting.

Season the chicken breasts with the Italian seasoning, salt and freshly ground black pepper. Add the olive oil to the cooker and brown the chicken on both sides. Remove the browned chicken breasts and set aside.

Add the shallot and garlic to cooker. Sauté for 1 minute and add the anchovies. Sauté for another minute and then add the chicken stock and heavy cream. Return the chicken breasts to the pot, pushing them down into the liquid.

Pressure cook on HIGH for 2 minutes.

Turn the cooker off and let the pressure drop NATURALLY.

While the chicken is cooking, make the crumb topping. Heat the butter and oil in a sauté pan. Add the torn bread and Parmesan cheese. Toss everything together to coat the bread crumbles with oil and sauté until the crumbles are brown and toasted.

Once the pressure has dropped, carefully remove the pressure cooker lid. Transfer the chicken breasts to a resting plate and cover with foil. Return the cooker to the BROWN setting and bring the sauce to a boil. Beat the egg yolks in a small bowl. While whisking, slowly ladle ¼ cup of the sauce into the yolks to temper the eggs (this will prevent the eggs from cooking and scrambling). Then, while constantly whisking the sauce, pour the egg mixture back into the pot. Turn the cooker off and add the Parmesan cheese, stirring until the sauce has thickened slightly.

Serve the chicken over pasta or with some romaine lettuce leaves on the side. Pour sauce over chicken and top with the toasted bread crumbs, squeezing a little lemon juice on at the very end.