Artichoke-Stuffed Chicken Breasts

• 6 each chicken breast halves, boneless, skinless
• 1 x salt and black pepper
• 1 each garlic cloves
• 1 1/2 cups artichoke hearts rinsed and drained
• 1 each egg yolks
• 2 tablespoons heavy whipping cream
• 1 cup bread crumbs fresh
• 1 dash nutmeg
• 13 cup parsley leaves fresh, chopped, divided
• 1/4 cup chicken broth
• 1 x paprika

1. Heat the oven to 425 degrees F. Grease a baking pan.
2. Salt and pepper the chicken breasts.
3. With a very sharp small knife, cut a pocket horizontally into each breast.
4. Do not cut in half.
5. Set aside while you make the stuffing.
6. In a food processor, place the garlic, artichoke hearts, egg parsley.
7. Season with salt and pepper.
8. Process to mix, but do not puree.
9. Place 2 to 3 tablespoons of stuffing in each breast pocket.
10. Do not close the pocket-- the stuffing will puff up and out a bit.
11. Place the stuffed breasts in the baking dish.
12. Pour the chicken broth over the chicken.
13. Sprinkle with paprika.
14. Bake 12 to 15 minutes.
15. Place the breasts on a platter, spoon the pan juices over and sprinkle with reserved parsley.

chicken breast halves, salt, garlic, egg yolks, heavy whipping cream, bread crumbs fresh, nutmeg, parsley, chicken broth, paprika

Taken from recipeland.com/recipe/v/artichoke-stuffed-chicken-breas-33468 (may not work)