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 tablespoons 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=B0. Grease a baking pan.

2. 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.

3. In a food processor, place the garlic, artichoke hearts, egg yolk, cream, bread crumbs, nutmeg, and about 1/4 cup of parsley. Season with salt and pepper. Process to mix, but do not puree.

4. 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.

5. 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.