6 4 oz. skinless boneless chicken breast halves
salt and freshly ground pepper 1 clove garlic
1 1/2 cups artichoke hearts — rinsed and drained
1 egg yolk
2 tablespoons heavy cream
1 cup fresh bread crumbs
1 dash nutmeg
1/3 cup chopped fresh parsley — divided
1/4 cup chicken broth
paprika
1. Heat the oven to 425=B0. 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.