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Artichoke-Stuffed Chicken BreastsRecipe : Artichoke-Stuffed Chicken Breasts
Procedure :
6 4 oz. skinless boneless chicken breast halves salt and freshly ground pepper 1 clove garlic 1 1/2 cups artichoke hearts -- rinsed and drained 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 paprika 1. Heat the oven to 425=B0. Grease a baking pan. 2. 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. 3. 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. 4. 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. 5. 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. |
