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Ingredientes
- 6 x 4 ounce chicken breasts
- 1 x Clove garlic
- 1 1/2 c. Frzn or possibly canned artichoke Hearts, rinsed and liquid removed
- 1 x Egg yolk
- 2 Tbsp. Heavy cream
- 1 c. Fresh bread crumbs Dash nutmeg
- 1/3 c. Minced fresh parsley, Divided
- 1/4 c. Chicken broth Paprika
Direcciones
- 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. Don't 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 c. of parsley. Process to mix, but don't puree.
- Place 2 to 3 Tbsp. of stuffing in each breast pocket. Don't 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 min. Place the breasts on a platter, spoon the pan juices over and sprinkle with reserved 2 Tbsp. parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 6 servings | |
| Calories 255 | |
| Calories from Fat 101 | 40% |
| Total Fat 11.28g | 14% |
| Saturated Fat 3.8g | 15% |
| Trans Fat 0.11g | |
| Cholesterol 65mg | 22% |
| Sodium 203mg | 8% |
| Potassium 306mg | 9% |
| Total Carbs 15.45g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.32g | 1% |
| Protein 22.03g | 35% |
