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Recipe Name: Artichoke-stuffed Chicken Breast Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 6

6 4 oz chicken breasts
1 Clove garlic
1 1/2 Cup(s) Frozen or canned artichoke
Hearts, rinsed and drained
1 Egg yolk
2 Tablespoon(s) Heavy cream
1 Cup(s) Fresh bread crumbs
Dash nutmeg
1/3 Cup(s) Chopped fresh parsley
1/4 Cup(s) Chicken broth
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 :) Posted to MM-Recipes Digest V3 #298 Date: Wed, 30 Oct 1996
19:18:51 -0600 From: jessann doe <>

Nutrition (calculated from recipe ingredients)
Calories: 252
Calories From Fat: 52
Total Fat: 5.9g
Cholesterol: 85.6mg
Sodium: 317.3mg
Potassium: 619.5mg
Carbohydrates: 26.3g
Fiber: 7.1g
Sugar: 1.2g
Protein: 25g

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