Try this Artichoke-Stuffed Chicken Breast recipe, or contribute your own.Suggest a better description
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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|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 %|
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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.