Broccoli-stuffed chicken breasts with milk-mustard sauce

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 347, total fat 11 G., saturated fats G., proteins 50 G., carbohydrates 10 G., fiber G., cholesterol mg, sodium mg, sugar G.

Chicken breasts stuffed with broccoli and served with milk and mustard sauce - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

120g small broccoli florets (approx. 2 cups)
60 g grated Gruyere cheese (approx. 1/2 cup)
4 chicken breast fillets
1 clove of garlic, crushed
2 tsp olive oil, plus a little extra for greasing the pan
2 tsp chopped fresh thyme
Coarse salt and freshly ground black pepper
1 cup of concentrated milk
1/2 cup unsalted chicken broth
1/4 tbsp. dry sherry
1.5 tsp cornstarch
2 tbsp. l. grated parmesan cheese
1 teaspoon Dijon mustard

Ingredient Substitution Suggestions

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Recipes with similar ingredients: broccoli cabbage, Gruyere cheese, chicken breasts, garlic, thyme, concentrated milk, sherry, starch, Parmesan cheese, Dijon mustard

Cooking the dish according to the recipe:

Place a small, greased rectangular baking dish in the oven and preheat the oven to high broil. Cook the broccoli in boiling salted water until bright green and tender, about 5 minutes. Drain in a colander and rinse under cold running water. Pat dry with paper towels; chop.
Toss the broccoli with Gruyere cheese and garlic. Using a kitchen knife, make a deep 7cm slit in the end of each chicken breast to create pockets and fill them with the filling. Brush the stuffed chicken breasts with olive oil and sprinkle with thyme, salt, and pepper.

Heat a skillet over medium-high heat, without adding oil, for 5 minutes. Place the chicken breasts in the skillet and cook until golden brown, about 6 minutes per side.
Meanwhile, prepare the milk-mustard sauce: Combine the evaporated milk and chicken broth in a small saucepan, season with salt and pepper, and bring to a simmer over medium heat. In a separate small bowl, combine the sherry and cornstarch and pour into the saucepan, stirring constantly. Cook until thickened, about 2 minutes. Remove from the heat and stir in the Parmesan cheese. Then brush each stuffed breast with 2 tablespoons of the sauce.
Place the breasts in the prepared pan. Bake in the oven until golden brown, 2-3 minutes. Let stand for 5 minutes, then cut diagonally into two halves. Mix Dijon mustard with the remaining sauce and arrange on a serving platter. Place the halved stuffed breasts on top.

Serve carrots as a side dish:
Sweet steamed carrots
Baked carrots with coriander
Baked carrots with walnuts
Carrots stewed in tangerine syrup
Carrots stewed with coriander