Artichoke-Stuffed Chicken Breast

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.