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
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 6|
|Calories from Fat: 127 (33%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 381
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