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Chicken Divan

Contributed by: Chef Nancy Humphries

This is a great sit down meal for company always makes a hit of dinner. Served with Rice Pilaf and glazed carrots.

Ingredients:

  • 6 to 12 chicken breast
  • 1 bag of broccoli flowerettes
  • 2 lbs swiss cheese (cut into 1/2 inch cubes)

Mushroom Sauce

  • 1 lg can of Mushrooms
  • 1 1/2 onions diced
  • 3 stalks of celery diced
  • 1 stick of Margarine or 1/2 cup of olive oil
  • 1/4 cup of flour
  • enough milk to make a nice sauce

Directions:

wash chicken breast in cool water and pat dry. With meat mallet pound chicken until flat. In large sauce pan bring Broccoli to a boil, then drain and set aside to cool. Cut swiss cheese into 1/2 inch cubes and set aside.To make mushroon sauce add oil or margarine to large sauce pan and add diced onion and celery and cook until tender.stir in flour and make a paste. (If you decide to use fresh mushrooms saute them with onions and celery).

Wash chicken breast in cool water and pat dry. With meat mallet pound chicken until flat.

In large sauce pan bring broccoli to a boil, then drain and set aside to cool.

Cut swiss cheese into 1/2 inch cubes and set aside.

To make mushroon sauce add oil or margarine to large sauce pan and add diced onion and celery and cook until tender. Stir in flour and make a paste. (If you decide to use fresh mushrooms saute them with onions and celery).

Add just enough milk to make a nice smooth sauce. Simmer for about 10 mins. Place each chicken on a paper towel.

Mix together broccoli and cheese cubes, place chicken in palm of hand and fill with broccoli cheese mix and fold around to stuff chicken.

Place in greased 13"x9" pan. Pour a tablespoon of melted margarine over each breast.

Bake 50 mins keep warm. Place each chicken on plate add sauce and side dishes and serve.

Serving Size: 6 to 12


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