What's for Dinner? Divan Stuffed Chicken!

Chicken Divan is an old favorite of mine.  It is one of my go-tos when I can't think of anything else to make or if I just want a quick, one-dish meal.  Tonight I was in the mood to stuff a chicken breast (for some weird reason) and I thought that a Divan-like stuffing would be really good.  It turned out way better than I expected.  The curry-flavored filling inside the breaded chicken breast tasted just like the casserole version, but a little more sophisticated (aka, better)!  This kicks the old Chicken Divan up to the next level.  I will definitely making this again.  Don't let the stuffing process intimidate you!  I thought I was done for...I accidentally cut all the way through one of my breasts and had filling oozing out in every direction.  But I rolled up my sleeves and completed the breading process and by the time I had the chicken in the skillet, it all came together and was fine.  Just go with it!  Give it a try...you'll be a Stuffed Divan convert!

Divan Stuffed Chicken
Serves 4
Download PDF of Recipe

1 crown broccoli, cut into small florettes and steamed until soft
1/2 can cream of chicken soup (I use the Healthy Request version)
1/2 teaspoon curry powder (add a little more to taste if you like the curry flavor)
2 TBSP light sour cream
4 slices cheddar cheese (could also sprinkle shredded cheese instead)
4 chicken breasts
1/2 cup flour
1 tsp season salt or Cajun spice
1 tsp fresh ground black pepper
1 egg, beaten
1 cup seasoned breadcrumbs
2 TBSP olive oil

Preheat oven to 375.

In a small bowl, mix together broccoli, soup, curry powder and sour cream.  Set aside.

In three shallow bowls or plates, prepare the breading station.  In the first bowl add flour, Cajun spice (or whatever spices you like), and pepper.  Mix well.  In second bowl, add egg and scramble well.  In third bowl, add bread crumbs.

For each chicken breast, make a slice horizontally through the breast, being careful not to slice all the way through (slice it the way you would open a book).  Peel back the top of the breast and stuff each breast with 1/4 of the broccoli mixture.  Lay the cheese over the mixture (I used cheese slices and halved them so they would fit better) and pull top of the chicken over everything and press together (try and get everything to stay inside, but this is tricky!).  Once the breasts are stuffed, roll in flour, then egg then bread crumbs.

In a large skillet, heat olive oil until hot.  Add breasts and saute on each side until they are golden (but not cooked through), about 2-4 minutes on each side, depending on how hot your stove gets!

Either put skillet in oven (if it is oven proof), or transfer breasts to a baking dish lined with foil and sprayed and cook until all the way done, about 12-18 minutes, depending on how thick your breasts are.  Remove from oven and serve with mashed potatoes or yellow rice.  Enjoy!