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.
