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 :)