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| Home -> [Chicken, Entrees, Poultry] -> [Artichoke-stuffed chicken breast Recipe] |
Artichoke-stuffed chicken breast
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Chicken, Entrees, Poultry |
Rating: |
0 |
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Ingredients:
| 6
| | 4 oz chicken breasts | | 1
| | Clove garlic | | 1 1/2
| cup | Frozen or canned artichoke | | | Hearts, rinsed and drained | | 1
| | Egg yolk | | 2
| tbsp | Heavy cream | | 1
| cup | Fresh bread crumbs | | | Dash nutmeg | | 1/3
| cup | Chopped fresh parsley | | | Divided | | 1/4
| cup | Chicken broth | | | Paprika |
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Procedures:
| 1 | Heat the oven to 425 degrees. | | 2 | Grease a baking pan. | | 3 | Salt and pepper the chicken breasts. | | 4 | With a very sharp small knife, cut a pocket horizontally into each breast. | | 5 | Do not cut in half. | | 6 | Set aside while you make the stuffing. | | 7 | In a food processor, place the garlic, artichoke hearts, egg yolk, cream, bread crumbs, nutmeg and about ?cup of parsley. | | 8 | Process to mix, but do not puree. | | 9 | Place 2 to 3 tablespoons of stuffing in each breast pocket. | | 10 | Do not close the pocket-the stuffing will puff up and out a bit. | | 11 | Place the stuffed breasts in the baking dish. | | 12 | Pour the chicken broth over the chicken. | | 13 | Sprinkle with paprika. | | 14 | Bake 12 to 15 minutes. | | 15 | Place the breasts on a platter, spoon the pan juices over and sprinkle with reserved 2 tablespoons parsley. | | 16 | Quick and easy |
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