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Artichoke-Stuffed Chicken Breast
0
(0)
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>
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”
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