- 1-1/2 lbs broccoli (3 large heads) chopped
- 2 lb. to 2 1/2lb. boneless skinless chicken breasts
- salt and fresh ground pepper
- 2 tbsp butter
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, crushed
- 2 tbsp shallots, minced (onions would work too)
- 5 tbsp flour
- 1 ½ cup fat free chicken broth
- 1 ½ cup fat free milk
- 2 tbsp. dry sherry (white wine would work)
- 2 wedges of garlic and herb Laughing Cow Cheese
- 1/2 cup grated parmesan cheese
- Breadcrumbs (as much as needed)
- 3 eggs
Yields 8-10 servings
Process: 45 minutes to an hour
Modified from Eating Well
Bring a large pot of water to a boil. Add the broccoli and blanch 3 minutes. Rinse with cold water to stop the cooking. Drain well and set aside.
Preheat oven to 350°. Grease a 9 x 13 inch baking dish with cooking spray.
Pound the chicken to about ¼ inch thickness (this will speed up the frying and cooking time). Beat the eggs in a separate bowl. In a flatter larger dish add a layer of breadcrumbs. Toss the chicken with egg mixture and coat on both sides with breadcrumbs. Repeat this step with all of the chicken.
Using a sauté pan, sauté chicken on medium-low heat on both sides until browned, and just about cooked through, about 3 minutes on each side( depending on thickness). Remove from heat and transfer chicken to a cutting board. When cooled, slice chicken into bite sized pieces.
Heat a medium skillet on 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, milk and sherry and bring to a boil. Remove from heat and stir in laughing cow cheese and ¼ cup parmesan cheese. Season to taste with salt and pepper.
Add enough of the cooked broccoli to the bottom of the pan add some of the sauce mixture and place the chicken on top of the broccoli. Add the rest of the broccoli and then add the rest of the sauce mixture as the last layer.
Sprinkle the last of the Parmesan cheese on top of the whole casserole and bake in the oven at 350 Degrees for 20 minutes.