Artichoke-Stuffed Chicken Breast
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- chicken breasts
- garlic clove, minced
- 1 1/2 c
- artichoke hearts, rinsed and drained
- egg yolk
- 2 Tbsp
- heavy cream
- 1 c
- bread crumbs
- 1/4 tsp
- 1/3 c
- chopped parsley
- 1/4 c
- chicken broth
- 1/4 tsp
1Heat the oven to 425 degrees.
2Grease a baking pan.
3Salt and pepper the chicken breasts.
4With a very sharp small knife, cut a pocket horizontally into each breast. Do not cut in half.
5Set aside while you make the stuffing.
6In a food processor, place the garlic, artichoke hearts, egg yolk, cream, bread crumbs, nutmeg and about 1/4 cup of parsley.
7Process to mix, but do not puree.
8Place 2 to 3 tablespoons of stuffing in each breast pocket.
9Do not close the pocket-the stuffing will puff up and out a bit.
10Place the stuffed breasts in the baking dish.
11Pour the chicken broth over the chicken.
12Sprinkle with paprika.
13Bake 20 to 22 minutes.
14Place the breasts on a platter, spoon the pan juices over and sprinkle with reserved 2 tablespoons parsley.