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Recipes - Stuffed Chicken Divan with Sherry Dijon Sauce Recipe

Recipe Name

Stuffed Chicken Divan with Sherry Dijon Sauce

Submitted by

soci205506

Recipe Description

healthy weeknight recipe

Quantity	1	Quantity Unit	1	Servings
Prep Time (minutes)	20	Cook Time (minutes)	30	Ready In (minutes)	50

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Ingredients
Amt.	Measure	Ingredient



2	cup, chopped	broccoli florets
1/2	cup, shredded	Gruyere cheese, shredded
1	clove	garlic minced
4	piece	Chicken Breast Cutlet
2	teaspoon	olive oil
2	teaspoon	thyme, dry, ground
1	teaspoon	salt
1	teaspoon	black pepper
1	cup	Fat free evaporated milk
1/2	cup	Chicken broths
4	fliud ounces	Sherry
1 1/2	teaspoon	Cornstarch
2	tablespoon	grated parmesan
1	teaspoon	Dijon mustard

Steps

Sequence	Step

1	Preheat the broiler. Mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in 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. Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. 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. Transfer to the baking dish. 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. 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. Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/stuffed-chicken-divan-with-a-sherry-dijon-sauce-recipe.html?oc=linkback

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