Artichoke Stuffed Chicken Breasts

Ingredients:

• 6 (4 oz.) chicken breasts
• 1/4 cup chicken broth Paprika

For the stuffing:

• 1 Clove garlic
• 1 1/2 cup frozen or canned artichoke hearts, rinsed and drained
• 1 Egg yolk
• 2 tbs. Heavy cream
• 1 cup fresh bread crumbs
• Dash nutmeg
• 1/3 cup chopped fresh parsley divided
  

Directions:

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. Set aside while you make the stuffing.
5. 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.
6. 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.
7. Place the stuffed breasts in the baking dish. Pour the chicken broth over the chicken.
8. Sprinkle with paprika.
9. Bake 12 to 15 minutes.
10. Place the breasts on a platter, spoon the pan juices over and sprinkle with reserved 2 tablespoons parsley.