Recipe - Artichoke-Stuffed Chicken Breast

6 4 ounce chicken breasts
1 Clove garlic
1 One half cup Frozen or canned artichoke
Hearts, rinsed and drained
1 Egg yolk
2 tablespoon Heavy cream
1 cup Fresh bread crumbs
Dash nutmeg
1/3 cup Chopped fresh parsley,
Divided
One fourth cup 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 One fourth 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 pocketthe 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
:)
Posted to MMRecipes Digest V3 #298

Date: Wed, 30 Oct 1996 19:18:51 0600

From: jessann doe jessann@texas.net