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6 (4 oz.) chicken breasts
1/4 cup chicken broth
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
1/3 cup chopped fresh parsley divided
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.