Try this Artichoke-Stuffed Chicken Breast recipe, or contribute your own.
Suggest a better descriptionHeat 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
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Serving Size: 1 Serving (223g) | ||
Recipe Makes: 6 | ||
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Calories: 381 | ||
Calories from Fat: 127 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 4.3g | 21 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 110mg | 34 % | |
Sodium 429.7mg | 15 % | |
Potassium 553mg | 15 % | |
Total Carbohydrate 32.4g | 10 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 27.6g | ||
Protein 30.7g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 381
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