| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | American | Main dish, Poultry, Jaw | 6 | Servings |
INGREDIENTS
| 6 | 4 oz chicken breasts | |
| 1 | Clove garlic | |
| 1 1/2 | c | Frozen or canned artichoke |
| Hearts, rinsed and drained | ||
| 1 | Egg yolk | |
| 2 | tb | Heavy cream |
| 1 | c | Fresh bread crumbs |
| Dash nutmeg | ||
| 1/3 | c | Chopped fresh parsley, |
| Divided | ||
| 1/4 | c | Chicken broth |
| Paprika | ||
| 2 | tablespoons parsley. |
INSTRUCTIONS
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. Do not 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 cup of parsley. 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 Quick and Easy from: The Austin American Statesman, typed by jessann :) Posted to MM-Recipes Digest V3 #298 Date: Wed, 30 Oct 1996 19:18:51 -0600 From: jessann doe <jessann@texas.net>
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