STUFFED CHICKEN DIVAN WITH A SHERRY DIJON SAUCE
We've updated this classic dish while still keeping all the elements that people love: crisp broccoli, juicy chicken, and a tasty Parmesan sauce. By stuffing the chicken breasts we were able to cut down on the overall cheese in the dish while still maximizing flavor. A mixture of low-fat evaporated milk, broth and sherry with a touch of cornstarch makes a creamy sauce that tastes as rich as the full fat version.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Mist a shallow rectangular flameproof 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.
KATHIE LEE GIFFORD'S CHICKEN AND BROCCOLI DIVINE
a favorite recipe of her kids, she made this on the show years ago - and it IS incredibly good!! i used to freeze portions for later...
Provided by carrie sheridan
Categories One Dish Meal
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a medium bowl, blend the soup, mayo, half and half, grated cheddar, lemon juice and curry powder.
- Place shredded chicken into a 13X9 glass pan that has been well-buttered.
- Place cooked and drained broccoli over the chicken.
- Pour soup mixture over the chicken and broccoli to cover.
- Sprinkle generously with the cornflake crumbs.
- Bake at 350 for 40 minutes.
- Let sit 10-15 minutes.
- This is very filling and a little goes a long way.
KITTENCAL'S BROCCOLI CHICKEN DIVAN CASSEROLE
I strongly recommend not to omit the wine and lemon juice as it really brings out the flavor, the complete casserole may be assembled and refrigerated until ready to bake -- reduce the fat by using low fat sour cream and mayonnaise (do not use fat free, I suggest not to add in any extra salt
Provided by Kittencalrecipezazz
Categories Chicken
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Grease a 13 x 9-inch baking dish.
- Using paper towels pat dry the steamed broccoli florets to remove as much moisture as possible.
- In a large bowl combine both condensed soups with the next 7 ingredients until smooth and well combined.
- Mix in the chopped chicken, broccoli florets, cheddar cheese, celery and chopped onion.
- Transfer to prepared baking dish, then sprinkle with Parmesan cheese.
- In a small bowl combine the crushed crackers with melted butter, then sprinkle over the top.
- Bake uncovered in a preheated oven for 35-40 minutes or until hot and bubbly (this will thicken up more after baking).
Nutrition Facts : Calories 775.8, Fat 43, SaturatedFat 15.1, Cholesterol 55.3, Sodium 2054.4, Carbohydrate 82.7, Fiber 5.3, Sugar 9.7, Protein 15.3
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