Stuffed Chicken Divan w/ Sherry dijon sauce

This recipe came from the Food Network site. I had taken some chicken out of the freezer to defrost and thought, I want to make something new. So I looked up some light recipes and this one came up. It is really good! The sauce is delicious. I changed the recipe a bit because I didn't want to cook the chicken in a pan forever so I baked it.

Ingredients:
2 c broccoli
1/2 c grated gruyere cheese (I didn't have it so I used reduced fat mont jack)
1 clove garlic
4 boneless skinless chkn breasts
2 t olive oil
2 t thyme
salt and pepper
1 c low fat evap milk
1/2 c low sodium chkn broth
1/4 c dry sherry (i used the cooking sherry)
1 1/2 t cornstarch
2 Tb parmesan cheese
1 t dijon mustard

Cook the broccoli in boiling water until tender. drain well and squeeze dry. Chop the broccoli and mix in a bowl with the gruyere and garlic. Cut a 3 inch deep pocket into the thickest part of the chicken breast mine was more of a slit..lol. Stuff each breast with equal amounts of the broccoli mixture. Rub both sides of the chicken with oil and thyme and season with salt and pepper.
Bake in 350 oven for 25 mins.
Meanwhile, combine the milk and chicken broth in a pot with salt and pepper- simmer over med heat. Stir the sherry and cornstarch until smooth and pour into the sauce whisking constantly. Cook until thick, remove from heat and stir in the parmesan cheese. Top each breast with 2 Tb of sauce and bake for another 5 mins.
Whisk the mustard into the remaining sauce and spread a few Tb on each plate top with the chicken.

Serves 4
347 calories, 11g fat, 50g protein, 10g carb, 1g fiber