Stuffed Chicken Divan with a Sherry Dijon Sauce (Food Network Kitchens) Recipe

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Stuffed Chicken Divan with a Sherry Dijon Sauce (Food Network Kitchens)
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Ingredients
14
Count
Nutrition
224
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  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.
  6. Nutritional analysis per serving
  7. Calories 347; Total Fat 11g (Sat Fat 5.1g, Mono Fat 3.9g, Poly Fat 1.1g) ; Protein 50g; Carb 10g; Fiber 1g; Cholesterol 126.5mg; Sodium 433.5mg
  8. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 224.29 Kcal (939 kJ)
Calories from fat 100.94 Kcal
% Daily Value*
Total Fat 11.22g 17%
Cholesterol 57.82mg 19%
Sodium 328.17mg 14%
Potassium 434.57mg 9%
Total Carbs 9.01g 3%
Sugars 0.33g 1%
Dietary Fiber 0.54g 2%
Protein 18.91g 38%
Vitamin C 14.8mg 25%
Iron 0.3mg 2%
Calcium 241.8mg 24%
Amount Per 100 g
Calories 117.83 Kcal (493 kJ)
Calories from fat 53.03 Kcal
% Daily Value*
Total Fat 5.89g 17%
Cholesterol 30.38mg 19%
Sodium 172.4mg 14%
Potassium 228.29mg 9%
Total Carbs 4.73g 3%
Sugars 0.17g 1%
Dietary Fiber 0.29g 2%
Protein 9.93g 38%
Vitamin C 7.8mg 25%
Iron 0.1mg 2%
Calcium 127mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.3
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

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