Stuffed Chicken Divan with a Sherry Dijon Sauce

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Absolutely a divine divan! After reviewing other comments, I did tweak the recipe as follows: added crushed red pepper flakes to the sauce, doubled up on corn starch, added 1 cup of gruyere vs. 1/2 cup, mixed sauteed onions with the chopped broccoli. I give it 4 stars due to the tweaking, but other than that, the flavor was wonderful!

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It was so tasty!!! I'll for sure make it again! I didnt have cooking sherry so I used a white wine and used a spicy mustard...my family loved it! I was a little time intensive for a work night but well worth it. I didnt have any issues with the cornstarch I see other did. Thicker chicken breasts stuff much easier :O
thanks for having this yummy recipe on your site!

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Lots of tweeking we had to do to make the sauce taste good, which in turn took longer to cook the dish. I had to keep adding more cornstarch slurry to get it to the right thickness. I had the broiler preheating and after browning the chicken well on not 2 but 4 sides, and after transferring the chicken to the pyrex just put it on the bottom rack so it could finish cooking through (about 10 min. It was cooked perfectly and we made a last minute decision to add a can of mushrooms to the sauce which we both really ended up liking. Next time just to make it easier I think I'll leave the broccoli more chunky and just use the stuffing as a topping to pounded out ckn instead of stuffing it. Also, the sauce that had been on the chicken in the broiler had wonderful flavor from the juices released from the chicken, so next time I think I'll just pour ALL the sauce over the 4 breasts and just get the sauce out of the pan.

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I am sold on Bobby Flay! This was low-carb and so good to eat. I used 3 cloves of garlic and I marinated the breast in about 1/4 cup of olive oil, thyme and a few squirts of lemon juice for about 1/2 hour. I split the breasts and cooked out side and inside, then I baked for 1 hour at 350. Good choice for dieters.

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It was fantastic!!! Definitely a keeper!!!

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It was good, i used microwave broccoli and probably would do everything up to cooking the chicken the night before that would cut the time down when they kids are begging to eat.

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This is a keeper! I made it for my husband one week. Later I made it for my daughter. A couple of weeks later, my husband asked for it again when we had some friends over. I'd say everyone likes this one! It gets easier each time I make it. My husband loves the gruyere cheese. Thanks Food Network for a great addition to my recipe collection!

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tasty

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Very flavorful... I followed the recipe as created with the following exceptions: I reduced a 14.5 oz. can of low sodium chicken broth to 1/2 cup to intensify the flavor of the cream sauce. I also added sauteed onion, increased the amount of garlic, and added a pinch of nutmeg to the broccoli mixture. My husband requested that I add more gruyere cheese next time!

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This dish was really easy, yet full of flavor! I made a few changes: I put the thyme, garlic, poultry seasoning, herbes du provance, salt & pepper inside the filling. I stuffed the breasts and baked them in the oven until 165 degree internal temp. I also added a bit of thyme, herbes du provance, poultry seasoning and pepper to the chicken broth and omitted the evaporated milk altogether. I thickened the broth with 2 1/2 tsp. of cornstarch in 1/4 cup of sherry (not the cheap "cooking sherry", I used the better stuff. The sauce thickened up perfectly and I added 2 tablespoons of fat free sour cream with the mustard at the end. With these changes, this dish was to DIE for! Hubby loved it to death! Very flavorful. Oh, and I used dried herbs, too! So delicious! This is going in the regular rotation!