MMMMM----- Recipe via Meal-Master (tm) v8.03
 
      Title: Artichoke-Stuffed Chicken Breasts
 Categories: Main dish, Poultry, Jaw
      Yield: 6 Servings
 
      6    Chicken breasts (4 oz)
      1 cl Garlic
  1 1/2 c  Frozen or canned artichoke
           - hearts; rinsed and drained
      1    Egg yolk
      2 tb Heavy cream
      1 c  Fresh bread crumbs
      1 ds Nutmeg
    1/3 c  Fresh parsley; chopped,
           - divided
    1/4 c  Chicken broth
           Paprika
 
  Heat the oven to 425°F. 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 tb 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 tb parsley.
  
  Recipe FROM: The Austin American Statesman

  Typed by: Jessann

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