Artichoke-Stuffed Chicken Breasts

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 parsley.

Season with salt and pepper.

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 parsley.