Artichoke-stuffed chicken breast
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 4 oz chicken breasts | |
| 1 | Clove garlic | |
| 1½ | cup | Frozen or canned artichoke |
| Hearts, rinsed and drained | ||
| 1 | Egg yolk | |
| 2 | tablespoons | Heavy cream |
| 1 | cup | Fresh bread crumbs |
| Dash nutmeg | ||
| ⅓ | cup | Chopped fresh parsley, |
| Divided | ||
| ¼ | cup | Chicken broth |
| Paprika | ||
Directions
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 :)