This Chicken Divan makeover is the BEST with no canned soups or mayo! Just layers of tender chicken breast and broccoli in a flavorful creamy cheese sauce topped with golden breadcrumbs.
1-1/2lbsbroccoli florets((3 large heads) chopped)
olive oil spray
24ozboneless skinless chicken breasts((from 3))
kosher salt and fresh ground pepper
2tspextra virgin olive oil
2tbspshallots(minced (onions would work too))
1cupfat free milk
2ozdry sherry(white wine would work)
6ozreduced-fat Swiss cheese(shredded or chopped fine)
1/4cupgrated Parmesan cheese
1/4cupseasoned whole wheat breadcrumbs
Bring a large pot of generously salted water to a boil. Add the broccoli and blanch 3 minutes. Rinse with cold water to stop the cooking. Drain well and set aside.
Preheat oven to 350F.
Spray a 9 x 13 inch baking dish with olive oil spray.
Season the chicken with 1/2 teaspoon salt and black pepper, to taste.
Pound the thicker end of the chicken breast to make it even on both sides. Heat a grill pan over medium-low heat, spray with oil and cook the chicken until browned, and just about cooked through, about 5 minutes on each side.
Remove from heat and transfer chicken to a cutting board. When cooled, slice chicken into bite sized pieces.
Heat a medium skillet over medium heat. Add the butter and oil until melted and then add garlic and shallots.
Sprinkle the flour and whisk until smooth. Stir in broth, 1/2 teaspoon salt, milk and sherry and bring to a boil. Remove from heat and stir in half of the Swiss cheese.
Arrange the broccoli in a casserole dish and pour half of the sauce over the broccoli and mix to coat.
Arrange the chicken on top and cover with remaining sauce.
Sprinkle the remaining Swiss cheese, grated Parmesan and top with breadcrumbs.
Spritz a little oil on top. Bake 30 minutes, until hot and golden.