Chicken Breast Divan
Portion Size: 1 cup; ½ cup chicken plus topping, ½ cup broccoli
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 (4oz.) boneless skinless chicken breasts | |
| 1 tablespoon olive oil | |
| 4 cups broccoli spears | Use frozen or fresh. If fresh, wash. |
| 1 1/2 cup low salt chicken broth | |
| 1 cup nonfat evaporated milk | |
| 1 teaspoon lemon juice | |
| 1 teaspoon curry powder | |
| 1 cup shredded low fat cheddar cheese | |
| 1/2 cup breadcrumbs | |
| 2 Tablespoons pimento strips (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large skillet heat oil to medium high heat. | |
| 2 | In a large skillet, sauté chicken breast in oil. Cook on medium heat for 10-15 minutes. | Cook until internal temperature reaches 165 degrees F. |
| 3 | Slice chicken into strips lengthwise. | |
| 4 | Cook and drain broccoli. | |
| 5 | Arrange broccoli on the bottom of a pan; then chicken slices. | |
| 6 | Mix broth, milk, lemon juice, and curry. Pour over chicken. | |
| 7 | Top with cheese and then top with breadcrumbs. Garnish with pimento strips. | |
| 8 | Bake at 350 degrees for 30-45 minutes. |
Posted in Chicken Dinner Recipes
