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1
Preheat the broiler.
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2
Mist a shallow rectangular baking dish with cooking spray.
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3
Bring a medium pot of salted water to a boil.
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4
Add the broccoli and cook until bright green and crisp tender, about 5 minutes.
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5
Drain well and run under cold water until cold.
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6
Drain well again and squeeze dry in paper towels.
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7
Chop the broccoli and toss in a bowl with the Gruyere and garlic.
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8
Insert a paring knife into the thickest part of each chicken breast to make a 3-inch deep pocket.
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9
Stuff each chicken breast with equal amounts of the broccoli mixture.
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10
Rub both sides of the chicken breasts with oil and thyme and season with salt and pepper.
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11
Heat a large nonstick skillet over medium-high heat until very hot, about 5 minutes.
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12
Put the chicken in the pan and cook until golden brown and just cooked through, about 6 minutes per side.
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13
If the chicken begins to brown too quickly, turn the heat down to medium to finish cooking through.
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14
Transfer to the baking dish.
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15
Meanwhile, combine the milk and stock in a small pot, season with salt and pepper and bring to a simmer over medium heat.
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16
Stir the sherry and cornstarch until smooth and pour, whisking constantly, into the sauce.
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17
Cook until just thickened, about 2 minutes.
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18
Remove from heat and stir in the Parmesan.
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19
Top each chicken breast with 2 tablespoons of sauce and place under the broiler.
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20
Broil until lightly browned, 2 to 3 minutes.
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21
Let the chicken rest for 5 minutes and then cut each breast in half on an angle.
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22
Whisk the mustard into the remaining sauce and spread a few tablespoons on each plate.
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23
Top with a halved chicken breast.
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24
Nutritional analysis per serving
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25
Calories 347; Total Fat 11g (Sat Fat 5.1g, Mono Fat 3.9g, Poly Fat 1.1g) ; Protein 50g; Carb 10g; Fiber 1g; Cholesterol 126.5mg; Sodium 433.5mg
