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Artichoke-Stuffed Chicken Breasts Recipe

Serves 6


  • 6 4 oz skinless boneless chicken breast halves
  • Salt and freshly ground pepper
  • 1 clove garlic
  • 1 1/2 cups artichoke hearts, rinsed and drained
  • 1 egg yolk
  • 2 tbsp heavy cream
  • 1 cup fresh bread crumbs
  • 1 dash nutmeg
  • 1/3 cup chopped fresh parsley, divided
  • 1/4 cup chicken broth
  • Paprika


1. Heat the oven to 425. 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 yolk, cream, bread crumbs, nutmeg, and about 1/4 cup of 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.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Meat and Poultry / Chicken
Vegetable / Artichoke
Course:Main Dish
Preparation Method:Baking

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