Artichoke-Stuffed Chicken Breast

6 Servings

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Artichoke-Stuffed Chicken Breast Ingredients

6 4 oz chicken breasts	1 c Fresh bread crumbs
1 Clove garlic	Dash nutmeg
1 1/2 c Frozen or canned artichoke	1/3 c Chopped fresh parsley,
Hearts, rinsed and drained	Divided
1 Egg yolk	1/4 c Chicken broth
2 tb Heavy cream	Paprika

Instructions for Artichoke-Stuffed Chicken Breast

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 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 :) Posted to MM-Recipes Digest V3 #298 Date: Wed, 30 Oct 1996 19:18:51 -0600 From: jessann doe

Main Ingredient: ChickenCuisine: Uncategorized