Title: Artichoke-Stuffed Chicken Breast
Categories: Entree Poultry Jaw
Yield: 6 Servings

6		4 oz chicken breasts
1		Clove 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
		Dash nutmeg
1/3	c	Chopped fresh parsley,
		Divided
1/4	c	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 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 :)

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