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Adjustable stand — hold cookbook or tablet at eye level while cooking
Tender artichoke hearts — antipasto, dips, pasta, pizza
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Sausage stuffer for charcuterie, forcemeat preparations
Large cypress tub — season sushi rice for parties and large batches
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Tender artichoke hearts — antipasto, dips, pasta, pizza
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Sausage stuffer for charcuterie, forcemeat preparations
Large cypress tub — season sushi rice for parties and large batches
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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. Don't 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 c. of parsley. Process to mix, but don't puree. Place 2 to 3 Tbsp. of stuffing in each breast pocket. Don't 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 min. Place the breasts on a platter, spoon the pan juices over and sprinkle with reserved 2 Tbsp. parsley.