• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Artichoke-Stuffed Chicken Breast

  • Recipe Submitted by on

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


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

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