Artichoke Stuffed Chicken Breasts
Heat the oven to 425°. 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. 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 or 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.
6 4 oz. skinless boneless chicken breast halves
Salt and freshly ground pepper
1 clove garlic
1 1/2 cups rinsed and drained artichoke hearts
1 egg yolk
2 tablespoons heavy cream
1 cup fresh bread crumbs
1 dash nutmeg
1/3 cup chopped fresh parsley (divided)
1/4 cup chicken broth