Stuffed Chicken Divan with a Sherry Dijon Sauce

Name: Stuffed Chicken Divan with a Sherry Dijon Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams cups fresh broccoli florets; 2 teaspoons cornstarch; 1 teaspoon Dijon mustard; 59 milliliters dry sherry; 2 teaspoons chopped fresh thyme; 1 clove garlic, finely chopped; 57 grams 1/2 cup grated Gruyere cheese; 4 servings Kosher salt and freshly ground black pepper; 237 milliliters low-fat evaporated milk; 118 milliliters low-sodium chicken broth; 2 teaspoons olive oil; 2 Tbsps grated Parmesan cheese; 680 grams boneless skinless chicken breast halves

You can never have too many main course recipes, so give Stuffed Chicken Divan with a Sherry Dijon Sauce a try. This recipe makes 4 servings with 366 calories, 47g of protein, and 13g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have chicken breast halves, kosher salt and pepper, dijon mustard, and a few other ingredients on hand, you can make it. To use up the low fat evaporated milk you could follow this main course with the Marvelous Maple Fudge as a dessert. It is a good option if you're following a gluten free diet.

Instructions

Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil.

Ingredients you will need

Cooking Spray

Water

Equipment you will use

Baking Pan

Broiler

Pot

Add the broccoli and cook until bright green and crisp tender, about 5 minutes.

Ingredients you will need

Broccoli

Drain well and run under cold water until cold.

Ingredients you will need

Water

Drain well again and squeeze dry in paper towels.

Equipment you will use

Paper Towels

Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.

Ingredients you will need

Chicken Breast

Salt And Pepper

Broccoli

Gruyere

Garlic

Thyme

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Knife

Bowl

Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes.

Equipment you will use

Frying Pan

Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Transfer to the baking dish.

Equipment you will use

Baking Pan

Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes.

Ingredients you will need

Salt And Pepper

Corn Starch

Sherry

Sauce

Stock

Milk

Equipment you will use

Whisk

Pot

Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.

Ingredients you will need

Chicken Breast

Parmesan