Source: Clean Eating Magazine, May/June 2009, page 58
Serves: 4 to 6
2 cups low fat, low sodium chicken broth
1 1/2 pounds boneless, skinless chicken breast
2 tsp extra virgin olive oil
2 leeks, sliced very thin and cleaned
1/2 pound cremini or button mushrooms (8 ounces, about 15), sliced and roughly chopped
3 cloves garlic, sliced
1 pound broccoli, florets and stems cut into bite sized pieces
1 cup cooked cannellini beans, or 1 15-oz can, drained and rinsed
1/2 cup low fat cottage cheese
1/2 cup parmigiano reggiano cheese, freshly grated
2 tbsp fresh chives
1 tsp fresh thyme leaves, chopped
1 tbsp freshly squeezed lemon juice (from about 1/2 lemon)
1/4 tsp fresh ground black pepper
2 ounces reduced fat cheddar cheese, grated
Preheat oven to 350 degrees.
In a wide, medium saucepan with a tightly fitting lid, bring broth to a boil. Add chicken, cover pan and reduce heat so broth and chicken simmer for 5 minutes. Then remove pan from heat (do not uncover) and poach chicken in hot broth for 12-15 minutes, or until chicken is cooked through.
While chicken poaches, heat oil in a large saute pan over medium heat. Add leeks and mushrooms. Cook stirring occasionally, until vegetables are very tender and liquid has cooked out, about 10 to 15 minutes. Add garlic and saute for 30 seconds before removing pan from heat and setting aside.
When chicken is done, lift from the both and transfer to a cutting board. Cover saucepan and return broth to a boil. Cut chicken into 1/2 inch cubes and set aside, keeping warm. Add broccoli to boiling broth, cover pan again and reduce heat to a simmer. Cook broccoli until it is fork tender, not mushy, about 5 to 7 minutes. Lift broccoli from broth with a slotted spoon and distribute it onto the bottom of a 9x13 baking dish. Set aside. Reserve broth.
Add beans, cottage cheese, parmigiano-reggiano cheese, chives and thyme to a blender or food processor. Add cooked leeks, mushrooms and garlic. Carefully pour broth into blender or food processor and puree mixture until very smooth, taking care to avoid escaping steam or hot liquid splashes.
In a bowl, mix lemon juice and pepper together with chicken. Pour half of puree over chicken and stir to combine. Spread chicken across broccoli in baking pan and then pour remaining puree over top. Sprinkle with cheddar cheese and transfer to oven. Bake for 15 minutes and then, if desired, broil for 5 additional minutes to brown the top of the casserole.
Serve a heaping spoonful of casserole on top of steamed grains, like brown rice or barley pilaf. Be sure to ladle the flavorful juice from the bottom of the pan onto hot cooked grains.
This time Lou's husband Todd picked the recipe. Today is his birthday, so she wanted him to pick what he wanted to eat for tonight.
Happy Birthday Todd!!!!
You can go and see her Chicken Divan here.
I copied this recipe from Sparkpeople website when I made it. There was a slight problem though, they never said to put the beans in the recipe anywhere, so after I made the sauce and poured it over the broccoli and chicken, I assumed the beans went in the puree. It was too late, so my puree was a little watery. To see how the photo of this recipe was suppose to look, check out this blogger at Proceed with Caution. Wish I would have found her recipe instead of the one I used. Oh well, seems I make quite a few cooking mistakes, so I won't quit my day job! lol
All in all it had a great flavor and I really liked it. I'd never had this before, but Lou said it's a favorite of hers and Todd's from way back. Thank you Todd for the recipe idea! :)