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Recipe: Artichoke Stuffed Chicken Breast
Similar Categories: Artichoke, Stuffed, Chicken, Breast
Artichoke-Stuffed Chicken Breast
Yield: 6 Servings
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.
Yield: 6 Servings
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.
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