Title: Artichoke-stuffed chicken breast
 Categories: Main dish, Poultry, Jaw
      Yield: 6 Servings
 
      6    4 oz chicken breasts
      1    Clove 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
           Dash nutmeg
    1/3 c  Chopped fresh parsley,
           Divided
    1/4 c  Chicken broth
           Paprika
 
  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.
  
  Quick and Easy from: The Austin American Statesman, typed by jessann
  :)