Artichoke-Stuffed Chicken Breast

Selena Parisher

By
@sjparisher



Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:

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

Step-By-Step

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.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy