Tuesday, 27 May 2014

Stuffed Chicken Divan with Red Wine Dijon Sauce


Here’s one of our favourite chicken recipes that we’ve been making for many years! 



Start by boiling a pot of water. Cut up a large head of broccoli into florets and add to the pot. Boil for 5 minutes until tender. Strain, chop florets into small pieces and transfer to a bowl.
Add half a cup of grated light cheddar cheese, one clove of minced garlic and sea salt & ground pepper to taste.


Next, spread mixture on top of 5 medium sized butterflied chicken breasts (click here for instructions on how to butterfly a chicken breast.)


Roll up chicken breasts and hold in place with toothpicks.


Place chicken on a foil lined baking sheet coated with cooking spray. Drizzle chicken with olive oil, a pinch of dried thyme each, sea salt and ground pepper to taste. Bake at 350oF for 30 minutes.

While the chicken is cooking, prepare the sauce. Start by bringing one cup of low fat evaporated milk and half a cup of low sodium chicken broth to a simmer over medium heat. Add sea salt and ground pepper to taste.
Next, combine a quarter cup of red wine with one and a half teaspoons of corn starch. Mix well and add to milk mixture. Whisk for 3-5 minutes until sauce thickens.


Remove from heat and add two tablespoons of light parmesan cheese and one teaspoon of dijon mustard.

Remove chicken from the oven. 


Slice and serve with red wine dijon sauce.



Stuffed Chicken Divan with Red Wine Dijon Sauce
Makes 5 servings

Recipe adapted from Food Network

Ingredients:
5 medium sized boneless chicken breasts
1 large head of broccoli
1 garlic clove, minced
½ cup light cheddar cheese, grated
1 tps extra virgin olive oil
pinch of dried thyme
sea salt and ground pepper to taste

Sauce
1 cup low fat evaporated milk
½ cup low sodium chicken broth
¼ cup red wine
1 ½ tsp corn starch
2 tbsp parmesan cheese
1 tsp dijon mustard
sea salt and ground pepper to taste

Instructions:
  1. Preheat oven to 350oF.
  2. Bring a pot of water to a boil. Chop head of broccoli into florets and boil for 5 minutes until tender. 
  3. Strain broccoli and chop florets into small pieces.
  4.  Add grated cheese, minced garlic, and salt & pepper to taste. Mix and set aside.
  5.  Butterfly chicken breasts and place broccoli mixture in the center of each breast. Roll up and keep in place with toothpicks.
  6. Place chicken on a foil lined baking sheet coated with cooking spray.
  7.  Bake for 30 minutes.
  8. Bring milk and broth to a simmer over medium heat.
  9. Wisk in corn starch and wine together and add to the sauce
  10. Whisk for 3-5 minutes until sauce thickens.
  11. Remove from heat and add parmesan and mustard.
  12. Serve sauce on top of the chicken.


Makes 5 servings. Each serving is approximately 245 calories.