You may also like
Categories:
chicken breast halves salt garlic egg yolks heavy whipping cream bread crumbs fresh nutmeg parsley chicken broth paprika
Viewed: 20 - Published at: 3 years agoIngredients
- 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
Method
- 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.
