April Seminars and Screenings Ogden Valley Center: Bone density screening, April 3,11:30 a.m. LakeView Center: Stroke presentation, April 4, noon South Ogden Center: Fall recovery presentation, April 8,11:30 a.m. Happy Hour Center: Stroke presentation, April 10, 11:30 a.m. Morgan Center: Stroke presentation, April 24, 11:30 a.m. Chicken Divan Source: www.eatingwell.com Ingredients 3/4 pounds boneless chicken breast 1/2 Tbl. extra-virgin olive oil 1 cup leek, white and light green parts only 1/4 tsp. salt 3 Tbl. all-purpose flour 1 cup reduced-sodium chicken broth 1/2 cup low-fat milk 1/4 tsp. dried thyme 1/4 tsp. fresh ground pepper 1/2 pound broccoli crowns chopped 1/2 cup grated Parmesan cheese divided 2 Tbl. low-fat mayonnaise 2 tsp. Dijon mustard Preparation 1. Preheat oven to 375 degrees. Coat a 1 quart baking dish with cooking spray. 2. Place chicken in a medium skillet or saucepan and add water to cover. Bring to a simmer over high heat. Cover reduce heat to low and simmer gently until chicken is cooked through and no longer pink, 10 to 12 minutes. Drain and slice into bite size pieces. 3. Heat oil in medium no stick skillet over medium high heat Add leek and salt and cook, stirring often, until softened but not brown, 3 to 4 minutes. Add flour stir to coat. Add broth, milk, thyme, and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a simmer. Remove from heat and stir in 1/4 cup Parmesan, mayonnaise, and mustard. 4. Spread half the broccoli mixture in the prepared baking dish. Top with chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1/4 cup Parmesan. Bake until bubbling. 15 to 20 minutes. Let cool 10 minutes before serving. Calories per serving: 308 Serves 2-3 52