Artichoke-stuffed chicken breast

Yield: 6 Servings

Measure Ingredient
6 \N 4 oz chicken breasts
1 \N Clove garlic
1½ cup Frozen or canned artichoke
\N \N Hearts, rinsed and drained
1 \N Egg yolk
2 tablespoons Heavy cream
1 cup Fresh bread crumbs
\N \N Dash nutmeg
⅓ cup Chopped fresh parsley,
\N \N Divided
¼ cup Chicken broth
\N \N Paprika

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 :)

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