A recipe for Artichoke-Stuffed Chicken Breast. Follow the simple recipe instructions for Artichoke-Stuffed Chicken Breast shared by other home cooking experts.
Ingredients
6 4 oz. chicken breasts1 Clove garlic
1 1/2 c. Frozen or canned artichoke Hearts, rinsed and drained
1 Egg yolk
2 Tbs. Heavy cream
1 c. Fresh bread crumbs
Dash nutmeg
1/3 c. Chopped fresh parsley, divided
1/4 c. 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 1/4 cup of parsley. Process to mix, but do not puree. Place 2 to 3 Tbs. 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 Tbs. parsley. Quick and Easy from: The Austin American Statesman, typed by jessann :)
