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Artichoke-Stuffed Chicken Breasts
Date added: December 10, 2007
- Servings: 4 change
- Calories per serving: 254
- Prep time: 15
- Cook time: 15
Ingredients
- 6 2/5 ounce-weight chicken breast halves skinless boneless
- 1 garlic, cloves, fresh
- 1 1/2 cup artichoke hearts rinsed and drained
- 1 egg yolks, raw
- 2 tbsp cream, whipping, heavy
- 1 cup fresh bread crumbs
- 1/4 tsp spice, nutmeg, ground
- 3/10 cup fresh parsley chopped, divided
- 1/4 cup chicken broth
- 1/2 tsp paprika
Recipe Method
1. Heat the oven to 425F. Grease a baking pan.
2. 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.
3. In a food processor, place the garlic, artichoke hearts, egg yolk, cream, bread crumbs, nutmeg, and about 1/4 cup of parsley. Season with salt and pepper. Process to mix, but do not puree.
4. 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.
5. 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 parsley.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 254 | 13% |
| Fat 13g | 20% |
| Cholesterol 216mg | 72% |
| Sodium 609mg | 25% |
| Carbohydrates 20g | 13% |
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