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Artichoke-Stuffed Chicken Breast

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40 minutes Prep: 25 minutes Cook: 15 minutes

253 calories per serving view nutrition facts

6 servings suggest servings

Ingredients

6	each	chicken breasts	4 ounces each
1	clove	garlic
1 1/2	cups	artichokes	hearts, frozen or canned, rinsed and drained
1	each	egg yolk
2	tablespoons	heavy whipping cream
1	cup	bread crumbs	fresh
1	dash	nutmeg
1/3	cup	parsley leaves	chopped fresh, divided
1/4	cup	chicken broth
1	x	paprika

Directions

Heat the oven to 425 degrees F.

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.

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Nutrition Facts

Serving Size 165g

Amount per Serving

Calories 253 22% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 80mg	27%
Sodium 236mg	10%
Total Carbohydrate 18.0g	6%
Dietary Fiber 3.0g	11%
Sugars 2.0g
Protein 31.0g	62%

Vitamin A	9%		Vitamin C	11%
Calcium	6%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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