Artichoke Stuffed Chicken Breasts

Artichoke Stuffed Chicken Breasts

Makes 6 servings


  • 6 chicken breast halves, boneless & skinless
  • Salt and pepper to taste
  • 1 each garlic clove
  • 1 ½ cup artichoke hearts, rinsed and drained
  • 1 egg yolk
  • 2 tbsp heavy cream
  • 1 cup fresh bread crumbs
  • 1 dash nutmeg
  • 1/3 cup parsley, fresh, chopped, divided
  • ¼ cup chicken broth
  • Paprika


  1. Heat the oven to 425 degrees 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.
  2. In a food processor, place the garlic, artichoke hearts, egg and parsley. Season with salt and pepper. Process to mix, but do not puree.
  3. 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.
  4. 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 parsley.