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  • Artichoke Stuffed Chicken Breast

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    Artichoke Stuffed Chicken Breast
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 x 4 ounce chicken breasts
    • 1 x Clove garlic
    • 1 1/2 c. Frzn or possibly canned artichoke Hearts, rinsed and liquid removed
    • 1 x Egg yolk
    • 2 Tbsp. Heavy cream
    • 1 c. Fresh bread crumbs Dash nutmeg
    • 1/3 c. Minced fresh parsley, Divided
    • 1/4 c. Chicken broth Paprika

    Directions

    1. Heat the oven to 425 degrees. Grease a baking pan.
    2. Salt and pepper the chicken breasts. With a very sharp small knife, cut a pocket horizontally into each breast. Don't 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 c. of parsley. Process to mix, but don't puree.
    4. Place 2 to 3 Tbsp. of stuffing in each breast pocket. Don't 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 min. Place the breasts on a platter, spoon the pan juices over and sprinkle with reserved 2 Tbsp. parsley.

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