Chicken Divan in Parmesan Cream Sauce

With Broccoli Stuffing and Roasted Radishes

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

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A note about serious food allergies

Chicken divan has some classy roots: it’s named after the Divan Parisienne Restaurant at the Chatham Hotel in New York, where it was first conceived and enjoyed by patrons of the hotel. Ours is an update on the traditional; rather than a casserole, we’ve pounded our chicken flat and stuffed it with broccoli, Parmesan, and parsley. It’s served in a rich cream sauce with a side of roasted radishes for good measure.

In Your Box (serves 2)

  • 3 oz. Broccoli
  • 10 oz. Radishes
  • 2 Parsley Sprigs
  • 2 Boneless Skinless Chicken Breasts
  • Info
    1¾ oz. Grated Parmesan Cheese
  • 1 Pieces Butcher's Twine
  • Info
    0.9 oz. Butter Pats (1 oz.)
  • 1 tsp. Sugar
  • Info
    5 fl. oz. Can Evaporated Whole Milk (5 oz.)
  • Nutrition (per serving)

  • Calories
    537
  • Carbohydrates
    20g
  • Fat
    21g
  • Protein
    65g
  • Sodium
    562mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Wire-Mesh Strainer
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan
  • Step 1 - Prepare the Ingredients and Start the Stuffing
    1

    Prepare the Ingredients and Start the Stuffing

    Preheat oven to 375 degrees, line a baking sheet with foil, and place a wire-mesh strainer in the sink. Lightly coat foil with cooking spray. Thoroughly rinse produce and pat dry. Place broccoli florets in a medium non-stick pan with 1 cup lightly salted water. Cook over high heat for 5 minutes. While broccoli is cooking, trim and halve radishes. Stem and mince parsley. Rinse chicken and pat dry.

  • Step 2 - Make the Stuffing
    2

    Make the Stuffing

    Drain broccoli through a strainer and run under cold water to cool. Chop very finely, return to stainer, and squeeze to remove excess moisture (spending a minute or two removing excess water and chopping the broccoli finely helps improve the stuffing's consistency immensely.) Mix chopped broccoli in a bowl with half the Parmesan cheese, half the parsley, 1 tsp. olive oil, and a pinch of salt and pepper. Compress stuffing with your hands to form into an oblong shape and set aside.

  • Step 3 - Pound and Stuff Chicken
    3

    Pound and Stuff Chicken

    Place chicken breasts on a cutting board and cover with plastic wrap. Using a meat mallet or small pan, pound chicken to an even ⅓” thickness. Remove plastic wrap and season both sides with salt and pepper. Lay a breast over 3 lengths of twine. Place stuffing oblong on chicken breast, leaving a ½” border at edges. Place the 2nd breast over filling and secure by tying twine around stacked chicken breasts. Make sure twine is tied tight enough to form a cylinder, but not so tight the stuffing is forced out the ends.

  • Step 4 - Cook Chicken and Radishes
    4

    Cook Chicken and Radishes

    Heat same pan used for broccoli over medium-high heat. Add 2 tsp. olive oil and stuffed chicken to pan and cook for 3-4 minutes on each side, or until golden brown. Transfer to prepared baking sheet to finish cooking. Return pan to high heat and add butter, radishes, sugar, and a pinch of salt and pepper. Cook 3-5 minutes until slightly caramelized. Transfer radishes to same baking sheet as chicken and roast for 15-20 minutes, or until chicken reaches 165 degrees. Transfer to cutting board to rest for 5 minutes before removing the twine.

  • Step 5 - Make the Sauce
    5

    Make the Sauce

    While chicken and radishes are roasting, you have a little time here to get a jump start on dishes, or just chill with some wine. When chicken is almost done, return same pan to medium heat and add evaporated milk and remaining Parmesan. Cook for 1-2 minutes, stirring occasionally, until cheese completely melts and sauce thickens. Season to taste with salt and pepper. Starting the sauce later ensures it's nice and hot for plating.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Remove twine from chicken and cut into ¾” slices. Pour sauce on plate and arrange chicken slices over sauce. Place roasted radishes next to chicken and garnish with remaining parsley. New to roasted radishes? Roasting in butter and sugar mellows their peppery bite and makes them juicy and thoroughly delicious.