Artichoke-Stuffed Chicken Breast
Yield
6 servingsPrep
25 minCook
15 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
4 ounces each |
|
| 1 | clove |
garlic
|
|
| 1 ½ | cups |
artichokes
hearts, frozen or canned, rinsed and drained |
|
| 1 | each |
egg yolks
|
*
|
| 2 | tablespoons |
heavy whipping cream
|
|
| 1 | cup |
bread crumbs
fresh |
|
| 1 | dash |
nutmeg
|
*
|
| ⅓ | cup |
parsley leaves
chopped fresh, divided |
|
| ¼ | cup |
chicken broth
|
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
4 ounces each |
|
| 1 | clove |
garlic
|
|
| 355 | ml |
artichokes
hearts, frozen or canned, rinsed and drained |
|
| 1 | each |
egg yolks
|
*
|
| 3E+1 | ml |
heavy whipping cream
|
|
| 237 | ml |
bread crumbs
fresh |
|
| 1 | dash |
nutmeg
|
*
|
| 79 | ml |
parsley leaves
chopped fresh, divided |
|
| 59 | ml |
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 ¼ 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.
