6 Chicken breasts (4 oz)
1 cl Garlic
1 1/2 c Frozen or canned artichoke
- hearts; rinsed and drained
1 Egg yolk
2 tb Heavy cream
1 c Fresh bread crumbs
1 ds Nutmeg
1/3 c Fresh parsley; chopped,
- divided
1/4 c Chicken broth
Paprika
Heat the oven to 425 F. 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 tb 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 tb parsley.
