Mustard Broccoli Stuffed Chicken Breasts with Milk Mustard sauce – a detailed recipe for cooking. The nutritional value of one servings: (total 4) Calories 347, total fat one 1 g, saturated fat g., proteins 50 g., carbohydrates 10 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 50 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 120 gr. small broccoli inflorescences (approx. 2 tbsp.)
- 60 gr grated Gruyere cheese (approx. 1/2 tbsp.)
- 4 chicken breast fillets
- 1 clove garlic, chop
- 2 tsp olive oil and a little bit to lubricate the mold
- 2 tsp chopped fresh thyme
- Coarse salt and freshly ground black pepper
- 1 tbsp. concentrated milk
- 1/2 tbsp. unsalted chicken stock
- 1/4 Art. dry sherry
- 1.5 tsp corn starch
- 2 tbsp. l grated parmesan cheese
- 1 tsp Dijon mustard
Recipes with similar ingredients: broccoli, gruyere cheese, chicken breasts, garlic, thyme, concentrated milk, sherry, starch, parmesan cheese, Dijon mustard
Recipe preparation:
- Place a small rectangular shape in the oven, greased, preheat oven with grill function to maximum. Boil broccoli in boiling salted water until bright green and softness, for 5 minutes. Throw in a colander, rinse under cold running water. Dry on paper towels; chop it up.
- Stir broccoli with gruyere cheese and garlic. Via a kitchen knife, make from the butt of each chicken breast deep 7 cm. Notch, in order to make pockets, fill them stuffing. Grease stuffed chicken breasts with olive oil, sprinkle with thyme, salt and pepper.
- Heat the pan to a moderate to high temperature, without add oil for 5 minutes Put chicken breasts in pan and fry until golden brown, about 6 minutes. with each side.
- Meanwhile, prepare milk mustard sauce: mix concentrated milk and chicken stock in a small pan, add salt and pepper, bring to a boil over medium heat. AT mix sherry and corn starch in a separate small bowl pour, constantly stirring, into the pan. Cook until thickened, about 2 minutes Remove from the stove and mix the parmesan. Then grease each stuffed breast 2 tbsp. l sauce.
- Put breasts in prepared form. Bake in the oven until golden crust, 2 – 3 min. Allow to stand for 5 minutes .; then cut diagonally into two parts. Mix Dijon mustard with the remaining sauce, and put on a serving plate. From above place the minced breasts cut in half. To garnish serve carrots: Steamed sweet carrots coriander Baked carrots with walnuts tangerine syrup Braised carrots with coriander
