Monday, September 5, 2011

Chicken Divan

Good morning bloggers! This is a very, very early edition of Everyday Meals and I'm your cheerful host, Mandie. I obviously was absent yesterday, but I'm back with another awesome meal that won't break the sides of your jeans. I'm sticking with the health trend, but also food that could be enjoyable and tasteful at the same time. I don't want to talk your ears off right now, so instead, let's take a peek at this yummy recipe and I'll meet you in the kitchen!

Stuffed Chicken Divan with a Sherry Dijon Sauce

You will need:

  • Cooking spray 
  • 2 cups fresh broccoli florets 
  • 1/2 cup grated Gruyere cheese 
  • 1 clove garlic, finely chopped 
  • 4 boneless skinless chicken breast halves 
  • 2 teaspoons olive oil 
  • 2 teaspoons chopped fresh thyme 
  • Kosher salt and freshly ground black pepper 
  • 1 cup low-fat evaporated milk 
  • 1/2 cup low-sodium chicken broth 
  • 1/4 cup dry sherry 
  • 1.5 teaspoon cornstarch 
  • 2 tablespoons grated Parmesan cheese 
  • 1 teaspoon Dijon mustard

  1. Preheat the broiler. 
  2. Mist a shallow rectangular baking dish with cooking spray. 
  3. Bring a medium pot of salted water to a boil and add the broccoli and cook until bright green and crisp tender, about 5 minutes. 
  4. Drain well and run under cold water until cold and squeeze dry in paper towels. 
  5. Chop the broccoli and toss in a bowl with the Gruyere and garlic. 
  6. Insert a paring knife into the thickest part of each chicken breast to make a 3 inch deep pocket. 
  7. Stuff each chicken breast with equal amounts of the broccoli mixture. 
  8. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper. 
  9. Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. 
  10. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side.
  11. Transfer to the baking dish. 
  12. Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. 
  13. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. 
  14. Cook until just thickened, about 2 minutes. 
  15. Remove from heat and stir in the Parmesan. 
  16. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. 
  17. Broil until lightly browned, 2 to 3 minutes. 
  18. Let the chicken rest for 5 minutes and then cut each breast in half on an angle. 
  19. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. 
  20. Top with a halved chicken breast.
  21. Enjoy!

I hope you have an awesome day, full of healthy choices (yes, please put down that jelly dough nut...). Since this was a longer blog entry, I'm nixing the video today. I will catch you all on the flip side. Happy blogging to you all! <3