Entree: United States – New York City – Chicken Divan

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 5 min

Total 50 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 2 cups (140 g) broccoli florets
- 1 cup (70 g) button mushrooms, sliced
- 1 1/2 cups (170 g) shredded cheddar cheese
- 1 1/2 cups (278 g) jasmine rice, uncooked

Instructions

1. Preheat the oven to 375°F (190°C). Cook the jasmine rice according to package directions and keep warm.
2. Place the chicken breasts in a baking dish and bake for 18–22 minutes until just cooked through (internal temp 165°F / 74°C); let rest 5 minutes and slice into thick strips.
3. Meanwhile, steam or briefly blanch the broccoli until bright green and just tender, about 3–4 minutes; drain well.
4. In a skillet over medium heat, dry-sauté the sliced mushrooms, stirring occasionally, until they release their moisture and are lightly browned, about 6–8 minutes.
5. Arrange the cooked rice on a warmed serving platter or individual plates, top with sliced chicken, then broccoli and mushrooms. Sprinkle the shredded cheddar evenly over the top.
6. Place under a broiler or in a hot oven for 3–5 minutes until the cheddar melts and is lightly golden. Serve immediately.