Stuffed Chicken with Broccoli Recipe

Looking for an easy Stuffed Chicken w/broccoli recipe? Learn how to make Stuffed Chicken w/broccoli using healthy ingredients.


Submitted by lakesidegroup

Makes 4 servings



http://www.foodnetwork.com/recipes/food-network-kitchens/stuffed-chicken-divan-with-a-sherry-dijon-sauce-recipe/index.html

Recipe Ingredients for Stuffed Chicken w/broccoli

2 cups (4 ounces) fresh broccoli florets
1/2 cup (2 ounces) grated Gruyere cheese
1 clove garlic, finely chopped
32 ounce boneless skinless chicken breast halves
2 teaspoons olive oil
2 teaspoons chopped fresh thyme
1 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 1/2 teaspoon cornstarch
2 tablespoons grated Parmesan cheese
1 teaspoon Dijon mustard

Recipe Directions for Stuffed Chicken w/broccoli

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Categories

Chicken, Main Dish

Nutrition Facts
Serving Size 353.6g
Amount Per Serving
Calories
541
Calories from Fat
220
% Daily Value*
Total Fat
24.4g
38%
Saturated Fat
8.0g
40%
Trans Fat
0.0g
Cholesterol
219mg
73%
Sodium
317mg
13%
Potassium
713mg
20%
Total Carbohydrates
4.8g
2%
Dietary Fiber
1.4g
6%
Sugars
0.9g
Protein
72.2g
Vitamin A 11% Vitamin C 66%
Calcium 23% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Very low in sugar
  • High in niacin
  • High in phosphorus
  • High in selenium
  • High in vitamin B6
  • High in vitamin C
  •   Bad points
  • High in cholesterol
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