artichoke-stuffed chicken breast

How To Make artichoke-stuffed chicken breast

• 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.
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