Side Pannel
Artichoke-Stuffed Chicken Breast
Artichoke-Stuffed Chicken Breast
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Poultry
Ingredients List
- 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
Directions
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
2 tablespoons parsley.
Quick and Easy from: The Austin American Statesman, typed by jessann
:)
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
2 tablespoons parsley.
Quick and Easy from: The Austin American Statesman, typed by jessann
:)
Tweet