Artichoke-Stuffed Chicken Breast

Selena Parisher

By
@sjparisher



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Ingredients

6
chicken breasts
1
garlic clove, minced
1 1/2 c
artichoke hearts, rinsed and drained
1
egg yolk
2 Tbsp
heavy cream
1 c
bread crumbs
1/4 tsp
nutmeg
1/3 c
chopped parsley
1/4 c
chicken broth
1/4 tsp
paprika

Directions Step-By-Step

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

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy