The Recipes

Chicken Divine with Beet Salad

It should come as no surprise that the majority of the shows that await me on my DVR every night are cooking-related.  Although I do love me some 'Homeland,' 'Big Bang Theory,' and 'Glee.'  But I digress.  I was inspired to make an update of a classic retro dish thanks to an episode of 'Top Chef.'  They were tasked with taking an old recipe and making it modern.

Here is my take on the calorie-heavy Chicken Divan:

Chicken Divine


- one piece of broccoli from a bunch
- 1 garlic clove
- 1 boneless, skinless chicken breast
- 4 beets
- 1/2 lemon, zested and juiced
- 1 c. arugula
- 1/8 c. almond slices
- 1 T. dijon mustard
- splash white wine
- splash chicken stock
- salt
- pepper
- olive oil

Preheat the oven to 375 degrees.

Cut off the leaves and stems of the beets.  Place them on a baking sheet or pan.  Drizzle them with olive oil and season with salt and pepper.  Roast them in the oven for 1 hour.  Set them aside (this can be done in advance.)

Carefully split a chicken breast just shy of the edge so that it can open like a book.

Chop the broccoli into small pieces.  Bring a pot of water to a boil and salt it liberally.  Cook the broccoli for 2 minutes; just enough to lightly cook it.  Immediately drain the broccoli and put it into a bowl of ice water to shock it and stop the cooking process.  Transfer the broccoli to a food processor with the garlic clove and lemon zest and pulse until finely chopped and combined.  Spoon the mixture into the middle of the chicken breast and close the "book"  Season the chicken breast with salt and pepper.

Heat 1 T. of olive oil in a small skillet.  Lay the chicken breast in the pan and cook until lightly brown on each side; approximately 4-5 minutes per side.  Transfer the pan to the oven and bake for 10 more minutes.  While the chicken is roasting in the oven, peel the beets and chop them into small pieces.  Place the arugula on your dinner plate, top with the beets, and dress with the lemon juice, a drizzle of olive oil, salt, and pepper.

Remove the chicken from the oven and set it aside.  Let the chicken rest and add the white wine to the pan.  Scrape up any of the bits from the bottom of the pan.  Let the wine reduce by half and add in the dijon and stock.  Whisk together and let the sauce thicken for 2-3 minutes.  Cut the chicken breast in half and put the halves on the plate.  Top with the pan sauce.