Artichoke Stuffed Chicken Breast Recipe - chicken breasts

Method

• Heat the oven to 425 degrees.
• Grease a baking pan.
• Salt and pepper the chicken breasts.
• With a very sharp small knife, cut a pocket horizontally into each breast.
• Don't 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 c. of parsley.
• Process to mix, but don't puree.
• Place 2 to 3 Tbsp.
• of stuffing in each breast pocket.
• Don't 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 min.
• Place the breasts on a platter, spoon the pan juices over and sprinkle with reserved 2 Tbsp.
• parsley.