Artichoke-Stuffed Chicken Breast
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artichoke hearts, rinsed and drained
Heat the oven to 425 degrees.
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.
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.
Place the breasts on a platter, spoon the pan juices over and sprinkle with reserved 2 tablespoons parsley.