Stuffed Chicken Divan With Sherry Dijon Sauce

01Method

1. 1

   Preheat the grill and mist a shallow rectangular baking dish with cooking spray. Bring a medium pot of salted water to a boil, add the broccoli florets and cook until bright green and just tender, about 5 minutes. Drain thoroughly, rinse under cold water, drain again, and squeeze dry in paper towels.

2. 2

   Combine the broccoli in a bowl with the Gruyere and garlic. Using a paring knife, cut a deep pocket into the thickest part of each chicken breast. Fill each pocket with an equal portion of the broccoli mixture. Coat both sides of each stuffed breast with olive oil and thyme, then season with salt and pepper.

3. 3

   Place a large nonstick pan over medium-high heat and allow it to get very hot, about 5 minutes. Add the chicken and cook until golden brown and cooked through, roughly 6 minutes per side. Reduce heat to medium if the chicken browns too quickly. Transfer the cooked chicken to the prepared baking dish.

4. 4

   Meanwhile, pour the milk and chicken broth into a small saucepan, season with salt and pepper, and bring to a gentle simmer over medium heat. Whisk the sherry and cornflour together until smooth, then pour the mixture into the sauce while whisking constantly. Cook until slightly thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Spoon a couple of tablespoons of sauce over each chicken breast and place the dish under the grill. Broil until lightly golden, 2 to 3 minutes.

5. 5

   Allow the chicken to rest for 5 minutes, then slice each breast in half on an angle. Whisk the Dijon mustard into the remaining sauce and spread a few tablespoons across each serving plate. Place a halved chicken breast on top and serve.