Demonstrated at our Club Meeting on July 3, 2016.
by Chef Don Dunbar
Makes: 8 pieces. Serves: 4 people. Preparation time: 60 minutes.
- 4 Chicken Breasts with pockets cut into them
- 1½ C. Broccoli Florets
- 1 C. Béchamel Sauce (Flour, Milk, Butter)
- ¼ C. Grated Gruyère Cheese
- 2 T. Grated Parmesan Cheese
- 3 Roasted Mashed Garlic Cloves
- 1 t. Dijon Mustard
- 2 t. Olive Oil
- Salt & Pepper
- Cooking Spray
FOR THE FILLING:
Chop the Broccoli Florets. Mix the Broccoli, Gruyère Cheese, Mashed Garlic, 3 T. of Béchamel Sauce and Salt & Pepper to taste.
FOR THE SAUCE:
Mix the remaining Béchamel Sauce with the Parmesan Cheese to make a Mornay and keep warm.
Stuff the Chicken Breast with the filling and rub with Olive Oil. Cook in a heated skillet about 6 minutes per side on medium to medium-high heat to brown the outside. Transfer all to a sprayed baking pan, spread a few teaspoons of the Mornay Sauce on each Breast and bake for 10 minutes at 350°. Add Dijon Mustard to the rest of the sauce. After baking, angle cut the Breasts in halves, reveal the centers when plating up and nap with the sauce.
"Divan" - The word refers to a meeting place or great hall and thus the name was chosen to imply a kind of continental elegance.
"Mornay Sauce" - Mornay is nothing more than Béchamel Sauce with (Gruyère or Parmesan) Cheese added.
