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Full Online Book HomeLearning KitchenVegetables - Artichoke-stuffed Chicken Beast
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Vegetables - Artichoke-stuffed Chicken Beast Post by :Dewayne Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1308

Click below to download : Vegetables - Artichoke-stuffed Chicken Beast (Format : PDF)

Vegetables - Artichoke-stuffed Chicken Beast

1 1/2 cup frozen or canned artichoke hearts, rinsed and drained
1 Egg yolk
2 tbs. Heavy cream
1 cup fresh bread crumbs
Dash nutmeg
1/3 cup chopped fresh parsley divided
1/4 cup chicken broth

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.
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Vegetables - Artichoke -  Artichoke Bread Vegetables - Artichoke - Artichoke Bread

Vegetables - Artichoke -  Artichoke Bread
Your favorite recipe for a basic white bread or 1 loaf of frozen bread dough, thawed. Filling: 1 can artichoke hearts, coarsely chopped 1/2 cup grated Parmesan or Romano cheese 2 cloves garlic, minced 1/4 cup good strong olive oil 1 (8 oz.) Philly cream cheese, room temp. Optional: 10 oz. box of spinach, thawed and squeezed dry Egg wash: 1 egg, beaten with 2 tsp water Optional: Sesame seeds Roll out dough into a large rectangle. Combine all filling ingredients. Spread dough with filling to within 1 inch of all edges. Roll up like a jelly roll. Place seam side

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