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Artichoke-Stuffed Chicken Breasts

6 each chicken breast halves, boneless, skinless
1 x salt and black pepper
1 each garlic cloves
1 1/2 cups artichoke hearts rinsed and drained
1 each egg yolks
2 tablespoons heavy whipping cream
1 cup bread crumbs fresh
1 dash nutmeg
13 cup parsley leaves fresh, chopped, divided
1/4 cup chicken broth
1 x paprika


Heat the oven to 425 degrees F. Grease a baking pan. 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 parsley. Season with salt and pepper. 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. Sprinkle with paprika. Bake 12 to 15 minutes. Place the breasts on a platter, spoon the pan juices over and sprinkle with reserved parsley.

Source: recipeland.com