Artichoke-Stuffed Chicken Breast Recipe


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Artichoke-Stuffed Chicken Breast Recipe from the Recipes 4U Cookbook

 

Artichoke-Stuffed Chicken Breast Recipe

Recipe Ingredients

6 4 oz chicken breasts
1 clove garlic
1 1/2 cup frozen or canned artichoke
1 hearts, rinsed and drained
1 egg yolk
2 tbsp heavy cream
1 cup fresh bread crumbs
1 dash nutmeg
1/3 cup chopped fresh parsley,
1 divided
1/4 cup chicken broth
1 paprika

Recipe Preparation

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
:)

 

 

Servings: 6

 

 

 

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Artichoke-Stuffed Chicken Breast Recipe Category from Recipes 4U

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This Artichoke-Stuffed Chicken Breast Recipe is one of our Poultry Recipes, which come from submissions from our readers and open source collections. Obviously, with in excess of 50,000 recipes in the collection it is impossible to prepare and test every single recipe, so please take care, and double check everything and don`t trust the information implicitly. If you spot any thing that looks wrong, please tell us.


 

Artichoke-Stuffed Chicken Breast Recipe

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