Stuffed Chicken Breast with Sherri Sauce

Well It has been a while since I have posted anything. I would love to tell you I was on a exotic vacation in a far away land, but alas I was in a funk. I haven't been home to see my side of the family for Christmas in almost twenty years, and this year with a new job that pays less then the one I had last year I don't see myself getting to Colorado this year as well. But I am pulling myself together and getting a tasty dish up and  I hope you like it.

Stuffed Chicken Breast with Sherri Sauce

Ingredients

• Cooking spray
• 2 cups (4 ounces) fresh broccoli florets
• 1/2 cup (2 ounces) grated Gruyere cheese
• 1 clove garlic, finely chopped
• 4 (6 to 8-ounce) boneless skinless chicken breast halves
• 2 teaspoons olive oil
• 2 teaspoons chopped fresh thyme
• 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

1) Preheat the broiler. 

2) Mist a shallow rectangular baking dish with cooking spray, and bring a medium pot of salted water to a boil. In the pot 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. 

3) 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. 

4) Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.

5) 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. 

6) Transfer to the baking dish.

7) 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. 

8) Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.

9) 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.

Remember to let the Chicken rest, and that is any meat for that matter cutting into the meat too early will only let the juices run all over the plate. Letting the meat rest allows the meat cells to reabsorb the juices and the meat is more tender. 

I hope you enjoy this dish and I will put a desiert on next week.

DJ

(aka The Noodle Ninja)