6 4 oz chicken breasts
1 clove garlic
1 1/2 cup frozen or canned artichoke
1 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,
1 divided
1/4 cup chicken broth
1 paprika
Directions
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
:)
Servings: 6 servings
Artichoke-Stuffed Chicken Breast Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Poultry; Vegetable
The History of Recipes
Experts have proved the existence of recipes way back into distant history, certainly as far back as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, mostly, these ancient recipes were just basic pictorial instructions for food preparation.
In fact, the oldest recipe in existence, according to experts is a series of ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Progressing into Roman times around 25BC a roman called Apicius created a few documents detailing recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the ancient cooks made use of a good variety of aromatic flavors, including a few you will know like bay, mint and asafoetida. Later on, we find some recipe books from the 1300s ; a recipe book called `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these books are nothing to do with the spicy food that is served today, but rather recipes for the types of food enjoyed by the rich and wealthy people of the time. Later on in the 1400s, people returning from the crusades brought us many foods, spices and herbs from Arab countries, including spices such as rosemary and coriander. The introduction of these new tastes caused an outbreak in cookery books, the majority of which still exist in private libraries. For the centuries that followed, the upper classes competed to offer the best banquets, and as a consequence, chefs and their recipe collections became highly prized. However, it wasn`t until the 1800s the formal cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing recipes to help cooks of their time. By the time we get to the 20th century, cookbooks were in great demand, due to more people being able to read, increased leisure time and disposable income. The introduction of the TV gave us TV cookery programs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Artichoke Stuffed Chicken Breast recipe.
