Artichoke-Stuffed Chicken Breasts
Artichoke-Stuffed Chicken Breasts recipe
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
garlic cloves
|
|
| 1 ½ | cups |
artichoke hearts
rinsed and drained |
*
|
| 1 | each |
egg yolks
|
*
|
| 2 | tablespoons |
heavy whipping cream
|
|
| 1 | cup |
bread crumbs
fresh |
|
| 1 | dash |
nutmeg
|
*
|
| ⅓ | cup |
parsley leaves
fresh, chopped, divided |
|
| ¼ | cup |
chicken broth
|
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | each |
garlic cloves
|
|
| 355 | ml |
artichoke hearts
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
fresh, chopped, 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 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.
