Artichoke-Stuffed Chicken Breasts

* Exported from MasterCook *

Artichoke-Stuffed Chicken Breasts

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 4 oz. skinless boneless chicken breast halves
salt and freshly ground pepper
1 clove garlic
1 1/2 cups artichoke hearts -- rinsed and drained
1 egg yolk
2 tablespoons heavy cream
1 cup fresh bread crumbs
1 dash nutmeg
1/3 cup chopped fresh parsley -- divided
1/4 cup chicken broth
paprika

1. Heat the oven to 425=B0. Grease a baking pan.

2. 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.

3. In a food processor, place the garlic, artichoke hearts, egg yolk,
cream, bread crumbs, nutmeg, and about 1/4 cup of parsley. Season with
salt and pepper. Process to mix, but do not puree.

4. 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.

5. 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 parsley.



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