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| Artichoke-Stuffed Chicken Breast
Categories: Parsley, Garlic, Bread Crumb, Artichokes, Cream, Chicken Broth, Chicken, Poultry, Main dishes, Stuffed
six 4 oz chicken breasts
1 Clove garlic
1 1/2 cup of frozen or canned artichoke hearts, rinsed and drained
1 Egg yolk
2 tablespoons of heavy cream
1 cup of Fresh bread crumbs
Dash nutmeg
1/3 cup of chopped fresh parsley, divided
1/4 cup of chicken broth
Paprika |
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Heat the oven to 425ºF. 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. Serving Size: 6 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 <jessann@texas.net>
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