Ingredients
1½lbbroccoli florets,chopped (3 large heads)
olive oil spray
24ozchicken breasts,boneless, skinless
kosher salt and fresh ground pepper
1tbspbutter
2tspextra-virgin olive oil
2garlic cloves,crushed
2tbspshallots,minced (onions would work too)
4tbspflour
1cupchicken broth
1cupmilk,fat-free
2ozdry sherry,or white wine
6ozSwiss cheese,reduced-fat, shredded or chopped fine
¼cupParmesan cheese,grated
¼cupbread crumbs,seasoned, whole wheat
Preparation
Bring a large pot of generously salted water to a boil.
Add the broccoli and blanch for 3 minutes. Rinse with cold water to stop the cooking. Drain well and set aside.
Preheat oven to 350 degrees F.
Spray a 9×13-inch baking dish with olive oil spray.
Season the chicken with ½ teaspoon of salt and black pepper to taste.
Pound the thicker end of the chicken breast to make it even on both sides.
Heat a grill pan over medium-low heat, spray with oil, and cook the chicken for about 5 minutes on each side, or until browned and just about cooked through.
Remove from heat and transfer chicken to a cutting board. When cooled, slice chicken into bite-sized pieces.
Heat a medium skillet over medium heat. Add the butter and oil until melted, and then add garlic and shallots.
Sprinkle the flour and whisk until smooth. Stir in broth, ½ teaspoon of salt, milk, and sherry then bring to a boil. Remove from heat and stir in half of the Swiss cheese.
Arrange the broccoli in a casserole dish and pour half of the sauce over the broccoli and mix to coat.
Arrange the chicken on top and cover with remaining sauce.
Sprinkle the remaining Swiss cheese, grated Parmesan, and top with breadcrumbs.
Spritz a little oil on top. Bake for 30 minutes, or until hot and golden.
Serve and enjoy!
