Yield: 6 Servings
|6||4 oz chicken breasts|
|1½ cup||Frozen or canned artichoke|
|Hearts, rinsed and drained|
|2 tablespoons||Heavy cream|
|1 cup||Fresh bread crumbs|
|⅓ cup||Chopped fresh parsley,|
|¼ cup||Chicken broth|
Heat the oven to 425 degrees. Grease a baking pan.
Salt and pepper the chicken breasts. With a very sharp small knife, cut a pocket horizontally into each breast. Do not cut in half. Set aside while you make the stuffing.
In a food processor, place the garlic, artichoke hearts, egg yolk, cream, bread crumbs, nutmeg and about ¼ cup of parsley. Process to mix, but do not puree.
Place 2 to 3 tablespoons of stuffing in each breast pocket. Do not close the pocket-the stuffing will puff up and out a bit.
Place the stuffed breasts in the baking dish. Pour the chicken broth over the chicken. Sprinkle with paprika. Bake 12 to 15 minutes. Place the breasts on a platter, spoon the pan juices over and sprinkle with reserved 2 tablespoons parsley. Quick and Easy from: The Austin American Statesman, typed by jessann :)