Steps:
- 1. Heat the oven to 425 degrees.
- 2. Grease a baking pan.
- 3. Salt and pepper the chicken breasts.
- 4. With a very sharp small knife, cut a pocket horizontally into each breast. Do not cut in half.
- 5. Set aside while you make the stuffing.
- 6. In a food processor, place the garlic, artichoke hearts, egg yolk, cream, bread crumbs, nutmeg and about 1/4 cup of parsley.
- 7. Process to mix, but do not puree.
- 8. Place 2 to 3 tablespoons of stuffing in each breast pocket.
- 9. Do not close the pocket-the stuffing will puff up and out a bit.
- 10. Place the stuffed breasts in the baking dish.
- 11. Pour the chicken broth over the chicken.
- 12. Sprinkle with paprika.
- 13. Bake 20 to 22 minutes.
- 14. Place the breasts on a platter, spoon the pan juices over and sprinkle with reserved 2 tablespoons parsley.
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chizoba grace
[email protected]I made this recipe for my family last night and it was a hit! The chicken was cooked to perfection and the stuffing was delicious. I will definitely be making this again.
Chandgill GiLL
[email protected]This was a great recipe! The chicken was cooked perfectly and the stuffing was delicious. I will definitely be making this again.
Alishba Rajpoot
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The chicken is always moist and flavorful, and the stuffing is creamy and cheesy. I highly recommend this recipe!
Rita Ousale
[email protected]This recipe was easy to follow and the chicken turned out great! The artichoke stuffing was a nice touch and added a lot of flavor to the dish.
kenzo ff
[email protected]I made this recipe for my family last night and it was a hit! Everyone loved it. The chicken was cooked to perfection and the stuffing was delicious. I will definitely be making this again.
Abhay Mandal
[email protected]This recipe was amazing! I followed the instructions exactly and it turned out perfectly. The chicken was moist and flavorful, and the artichoke stuffing was creamy and cheesy. I will definitely be making this again.