Chicken and Broccoli gratin
  • 2 whole (4 split) chicken breasts with bone and skin
  • 3 Tbs olive oil
  • 1 pound broccoli (about 4 cups)
  • Sauce:
  • 4 Tbs butter
  • ¼ cup flour
  • 2 cups whole milk
  • ¾ cup shredded sharp white chedder
  • ¾ cup monterey jack
  • 1 tsp salt
  • ¼ tsp pepper
  1. Place chicken breast in baking dish and brush with olive oil. Roast for 35-50 minutes at 375. Allow to cool and bone chicken meat. Steam broccoli for 4-5 minutes. Place chicken in 2 qt casserole dish and top with steamed broccoli.
  2. Sauce: Melt butter and add flour whisking until well blended (about 3 minutes). In separate saucepan scald milk. Add milk to butter and flour stirring constantly. Stir in cheeses and salt and pepper. Pour over chicken and broccoli and bake uncovered for 30 minutes at 350. Serve with rice.
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