STUFFED CHICKEN DIVAN WITH A SHERRY DIJON SAUCE
We've updated this classic dish while still keeping all the elements that people love: crisp broccoli, juicy chicken, and a tasty Parmesan sauce. By stuffing the chicken breasts we were able to cut down on the overall cheese in the dish while still maximizing flavor. A mixture of low-fat evaporated milk, broth and sherry with a touch of cornstarch makes a creamy sauce that tastes as rich as the full fat version.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Mist a shallow rectangular flameproof baking dish with cooking spray. Bring a medium pot of salted water to a boil. Add the broccoli and cook until bright green and crisp tender, about 5 minutes. Drain well and run under cold water until cold. Drain well again and squeeze dry in paper towels.
- Chop the broccoli and toss in a bowl with the Gruyere and garlic. Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket. Stuff each chicken breast with equal amounts of the broccoli mixture. Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.
- Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes. Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side. If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through. Transfer to the baking dish.
- Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat. Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce. Cook until just thickened, about 2 minutes. Remove from heat and stir in the Parmesan. Top each chicken breast with 2 tablespoons of sauce and place under the broiler. Broil until lightly browned, 2 to 3 minutes.
- Let the chicken rest for 5 minutes and then cut each breast in half on an angle. Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate. Top with a halved chicken breast.
CHICKEN AND MUSHROOMS IN SHERRY-CREAM SAUCE
Make and share this Chicken and Mushrooms in Sherry-Cream Sauce recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pat chicken dry and toss with flour and season to taste.
- In a large skillet, heat 1 tblsp of oil over high heat until hot but not smoking; brown chicken and transfer to a bowl.
- Heat remaining tblsp of oil until hot but not smoking and saute onions, garlic and mushrooms, stirring, for 2-3 minutes, or until golden.
- Add Sherry and lemon juice and deglaze skillet, stirring and scraping up brown bits.
- Stir in chicken, cream and broth. Taste and adjust seasoning.
- Bring to a boil and boil until thickened.
- Arrange noodles on a platter, spoon chicken and sauce over and sprinkle with parsley.
ROASTED CHICKEN WITH GARLIC-SHERRY SAUCE
This garlic-kissed chicken is delicious, plain or fancy. It's an elegant entree for guests-and my husband and I love its leftovers in rice casseroles and hot, open-face sandwiches. -Sheri Sidwell, Alton, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- For brine, in a large saucepan, bring water and salt to a boil. Cook and stir until salt is dissolved. Remove from the heat; cool to room temperature., Place a large heavy-duty resealable plastic bag inside a second large resealable plastic bag; add chicken. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bags and turn to coat. Refrigerate 1-2 hours, turning several times., Preheat oven to 400°. Drain and discard brine. Rinse chicken with cold water; pat dry. Sprinkle with 1/2 teaspoon pepper. In a large ovenproof skillet, brown chicken in oil over medium heat. , Bake, uncovered, 20-25 minutes or until a thermometer reads 170°. Remove chicken and keep warm. Drain drippings, reserving 1 tablespoon., In the drippings, saute garlic for 1 minute. Add broth, sherry or additional broth and thyme. Bring to a boil; cook until liquid is reduced to 1 cup. Discard thyme. Stir in the butter, lemon juice and remaining pepper. Serve with chicken.
Nutrition Facts : Calories 534 calories, Fat 29g fat (12g saturated fat), Cholesterol 197mg cholesterol, Sodium 508mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 60g protein.
AMAZING CHICKEN STUFFED SHELLS
Easy, quick, and inexpensive. Great way to use leftover, cooked chicken. Serve with sauce spooned over top and a sprinkle of parsley (looks pretty). Cook time includes time to cook shells.
Provided by Manda
Categories Chicken
Time 1h10m
Yield 20 shells
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Prepare shells according to package directions and cool.
- Prepare stuffing according to package.
- In large bowl, combine prepared stuffing, chicken, mayonnaise, salt, pepper, and Mrs.
- Dash.
- Set aside.
- Lightly coat 9x13-inch pan with cooking spray.
- Stuff each shell with a large spoonful of chicken mixture and place in pan.
- Mix soup with water in separate bowl.
- Pour over filled shells.
- Loosely cover with aluminum foil and bake 45 minutes.
- Serve hot.
Nutrition Facts : Calories 46.2, Fat 1.2, SaturatedFat 0.3, Cholesterol 1.6, Sodium 266.6, Carbohydrate 7.3, Fiber 0.2, Sugar 0.9, Protein 1.4
CHICKEN PARMESAN-STUFFED SHELLS
Chicken Parmesan gets a new spin in this easy-to-make (and quick-to-disappear!) pasta bake. Jumbo shells are stuffed with cheesy chicken filling and topped with crispy toasted bread crumbs in this delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- Cook and drain pasta as directed on package. Rinse with cool water; drain.
- Meanwhile, in medium bowl, mix chicken, ricotta cheese, 1 cup of the mozzarella cheese, the egg, Parmesan cheese, 2 tablespoons of the basil, the garlic, salt and pepper.
- Spread 1 cup of the pasta sauce in bottom of baking dish. Fill each shell with heaping tablespoon chicken mixture. Place shells in baking dish. Spoon remaining sauce over stuffed shells.
- Cover with foil; bake 30 minutes. Sprinkle with remaining mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Let stand 10 minutes.
- Meanwhile, in 8-inch skillet, heat oil over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 4 minutes or until golden brown. Sprinkle over baked shells along with remaining 2 tablespoons basil.
Nutrition Facts : Calories 540, Carbohydrate 41 g, Cholesterol 110 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 1/2 g
CHICKEN STUFFED SHELLS
If you love chicken and dressing, you will want to try this! It is EXCELLENT! There are only five ingredients in this recipe, yet it makes a huge 9" X 13" pan - great dish for company! ENJOY!
Provided by wyzgirl14
Categories Pasta Shells
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Cook chicken breasts and cut up into small pieces.
- Cook jumbo shells as instructed on box and set on paper towels to dry.
- Cook stuffing mix as instructed on box (best in microwave).
- Mix stuffing with mayonnaise, add chicken.
- Stuff shells with this mixture.
- Mix cans of soup with 1 1/4 cups of water.
- Pour 1/2 of soup mix into the bottom of a 9" X 13" pan.
- Put shells on top of soup mixture.
- Pour the rest of the soup mixture on top of the shells.
- Bake at 350 degrees (covered) for 50 minutes. Uncover and bake for an additional 15 minutes.
- ENJOY!
CHICKEN SAUTé WITH SHERRY
Provided by James Beard
Categories Chicken Poultry Sauté Quick & Easy Sherry Winter House & Garden
Yield Serves 4
Number Of Ingredients 6
Steps:
- Melt butter in skillet and sauté chicken pieces, turning to color on all sides-do not let them get too brown, the chicken should be just a delicate golden color. Reduce flame and add salt, pepper, and ginger. Add 1/2 cup sherry and cook gently for 15 to 20 minutes, turning chicken once or twice to bathe it evently in the juices. When tender remove to a hot platter. Add remaining sherry to pan, turn up heat, cook, and stir, scraping up the brown crust from the pan and blending it into the sauce. When blended and hot, pour sauce over chicken. Serve with sautéed or fried potatoes and a green salad. With this, drink a dry white wine.
CHICKEN-STUFFED SHELLS WITH SHERRY SAUCE
Jumbo shells stuffed with chicken and mushrooms in a rich cream sauce.
Provided by LINDA W
Categories Chicken Breasts with Pasta
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- In nonstick skillet over medium-high heat, heat 1 tablespoon olive oil. Introduce button and shiitake mushrooms and cook, stirring constantly 2 minutes. Stir in 1/4 cup sherry and continue to cook until mushrooms are soft and liquid has reduced by half. Remove mushrooms with slotted spoon; set aside. Reserve mushroom sherry liquid; set aside.
- In same skillet, still over medium-high heat, heat 1 tablespoon olive oil. Place chicken breasts and garlic in pan and brown chicken on both sides. Sprinkle with the thyme, pour in the chicken broth, lower the heat and cover. Simmer until chicken is cooked through and no longer pink, 10 minutes. Remove chicken from broth and let cool. Reserve broth; set aside.
- Shred cooled chicken with two forks or by pulsing in a food processor. In large bowl, stir together shredded chicken, ricotta, 1/4 cup Gruyere, and mushroom mixture until well combined.
- Combine reserved chicken broth and reserved sherry-mushroom liquid to equal 1/2 cup. Skim off any oil that rises to the top.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish. In a small saucepan, melt butter over medium heat. Dump in flour all at once and stir quickly with whisk to make a roux. Add 1/4 cup sherry and reserved broth/mushroom liquid a little at a time, whisking constantly until smooth. Sprinkle in salt and pepper, reduce heat to low, and stir constantly until thickened. Slowly whisk in milk and 1/4 cup Gruyere until completely incorporated and smooth.
- Stuff each pasta shell with about 2 tablespoons chicken mixture and place shells closely packed in a single layer in prepared baking dish. Spoon the sauce over the shells and sprinkle with Parmesan. Bake 30 minutes, or until heated through and bubbly. Serve immediately.
Nutrition Facts : Calories 545.2 calories, Carbohydrate 55.5 g, Cholesterol 66.7 mg, Fat 22.8 g, Fiber 2.7 g, Protein 26.4 g, SaturatedFat 9.4 g, Sodium 662.3 mg, Sugar 4.8 g
CHEESY CHICKEN STUFFED SHELLS
I came up with this trying to duplicate a frozen dinner from my childhood. This is my childrens' most requested dinner. I am sometimes inconsistent though and will add a can of either cream of chicken or cream of mushroom soup to the white sauce.
Provided by pines506
Categories One Dish Meal
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Mix chopped chicken, egg, ricotta, parsley, 1 1/2 cups mozzarella and 1/2 cup parmesan in bowl and set aside.
- Make white sauce: Melt butter in saucepan and add flour.
- Cook a little, but don't let butter brown.
- Add milk and salt, pepper and 1/2 cup parmesan cheese.
- Cook and stir until thickened.
- Spread half of the marinara sauce in bottom of pan.
- Fill cooled shells with chicken mixture.
- Pour white sauce over shells and drizzle rest of marinara over top.
- Sprinkle remaining mozzarella over all.
- Cover and bake about 40 minutes.
- Uncover and bake another 15 minutes.
Nutrition Facts : Calories 659.5, Fat 45.3, SaturatedFat 25.7, Cholesterol 200.1, Sodium 1025.1, Carbohydrate 18.6, Fiber 0.3, Sugar 4.7, Protein 43.7
BUFFALO CHICKEN STUFFED SHELLS RECIPE BY TASTY
Here's what you need: jumbo pasta shell, shredded cheddar cheese, shredded mozzarella cheese, blue cheese, chicken breast, McCormick's original Buffalo wing seasoning, cream cheese, hot sauce
Provided by Catie Sorrano
Categories Dinner
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Cook pasta in boiling water according to directions on the box, minus one minute. Rinse with cool water & drain.
- In a large bowl, mix together chicken, McCormick's Original Buffalo wing seasoning, cream cheese, mozzarella cheese, cheddar cheese, and blue cheese.
- Lightly coat a 13x9 baking dish with olive oil or cooking spray. Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish, filling side up. Sprinkle with cheddar mozzarella cheese and extra buffalo sauce, if desired.
- Bake for 20 minutes or until the filling is hot and the cheese is melted. Serve warm.
Nutrition Facts : Calories 548 calories, Carbohydrate 38 grams, Fat 26 grams, Fiber 1 gram, Protein 34 grams, Sugar 6 grams
CHICKEN-STUFFED SHELLS WITH SHERRY SAUCE
Jumbo shells stuffed with chicken and mushrooms in a rich cream sauce.
Provided by LINDA W
Categories Chicken Breasts with Pasta
Time 1h
Yield 4
Number Of Ingredients 20
Steps:
- In nonstick skillet over medium-high heat, heat 1 tablespoon olive oil. Introduce button and shiitake mushrooms and cook, stirring constantly 2 minutes. Stir in 1/4 cup sherry and continue to cook until mushrooms are soft and liquid has reduced by half. Remove mushrooms with slotted spoon; set aside. Reserve mushroom sherry liquid; set aside.
- In same skillet, still over medium-high heat, heat 1 tablespoon olive oil. Place chicken breasts and garlic in pan and brown chicken on both sides. Sprinkle with the thyme, pour in the chicken broth, lower the heat and cover. Simmer until chicken is cooked through and no longer pink, 10 minutes. Remove chicken from broth and let cool. Reserve broth; set aside.
- Shred cooled chicken with two forks or by pulsing in a food processor. In large bowl, stir together shredded chicken, ricotta, 1/4 cup Gruyere, and mushroom mixture until well combined.
- Combine reserved chicken broth and reserved sherry-mushroom liquid to equal 1/2 cup. Skim off any oil that rises to the top.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish. In a small saucepan, melt butter over medium heat. Dump in flour all at once and stir quickly with whisk to make a roux. Add 1/4 cup sherry and reserved broth/mushroom liquid a little at a time, whisking constantly until smooth. Sprinkle in salt and pepper, reduce heat to low, and stir constantly until thickened. Slowly whisk in milk and 1/4 cup Gruyere until completely incorporated and smooth.
- Stuff each pasta shell with about 2 tablespoons chicken mixture and place shells closely packed in a single layer in prepared baking dish. Spoon the sauce over the shells and sprinkle with Parmesan. Bake 30 minutes, or until heated through and bubbly. Serve immediately.
Nutrition Facts : Calories 545.2 calories, Carbohydrate 55.5 g, Cholesterol 66.7 mg, Fat 22.8 g, Fiber 2.7 g, Protein 26.4 g, SaturatedFat 9.4 g, Sodium 662.3 mg, Sugar 4.8 g
FRENCH CHICKEN IN SHERRY SAUCE
This is a good dish to use when entertaining because you can get everything ready ahead of time and then stick it in the oven at the appropriate time with nothing to do but baste a few times during the cooking. It is also a "beautiful" dish when prepared and garnished with the orange slices. It appears to have taken a lot more effort than exerted.
Provided by TPubmgjbd
Categories Chicken
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Place chicken breasts, skin-side up, on broiler pan and broil 2 inches from heat for 10 minutes or until skin is browned.
- Place chicken in casserole.
- Sprinkle with salt, onion, mushrooms and green pepper.
- Combine orange juice, water, Sherry, flour, brown sugar, orange rind, salt and pepper in saucepan; blend well.
- Cook over medium heat, stirring constantly, until sauce thickens and bubbles.
- Add parsley; pour over chicken.
- Bake at 375 degrees for 45 to 60 minutes.
- Baste several times during baking.
- Sprinkle with paprika; garnish with orange slices, if desired.
Nutrition Facts : Calories 334.9, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 678.5, Carbohydrate 11.5, Fiber 0.7, Sugar 7.2, Protein 31.3
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