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Artichoke Stuffed Chicken Breasts
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Submitted by:
Jimmy |
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Artichokes and chicken go great together, use canned because fresh are too time consuming. |
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INGREDIENTS:
- 6 medium , Chicken Breasts
- 1 large , Garlic Clove
- 1 1/2 can(s) , Artichoke Hearts
- 1 large , Egg Yolk
- 2 tablespoon(s) , Heavy Cream
- 1 cup(s) , Fresh Bread Crumbs
- 1 pinch , Nutmeg
- 1/3 cup(s) , Fresh Parsley Chopped
- 1/4 cup(s) , Chicken Broth
- 1 teaspoon(s) , Paprika
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| 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 2 tablespoons parsley. |
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