This is a print preview of "Artichoke Stuffed Chicken Breast" recipe.

Artichoke Stuffed Chicken Breast Recipe
by Global Cookbook

Artichoke Stuffed Chicken Breast
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  Servings: 6

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.