1-1/2 lbs broccoli (3 large heads) chopped
4 boneless skinless chicken breasts
2 Tbsp extra virgin olive oil (for breasts)
Salt and fresh ground pepper
1 tbsp butter
2 tsp extra virgin olive oil
2 cloves garlic, crushed
2 tbsp shallots, minced (onions would work too)
4 tbsp flour
1 cup chicken broth
1 cup milk
2 oz dry sherry (white wine would work)
6 oz shredded swiss cheese
1/4 cup grated parmesan cheese
1/4 cup seasoned whole wheat breadcrumbs
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.
Season the chicken with salt and pepper.
In a large skillet, add a couple Tbsp oil and saute chicken on medium heat on both sides until browned, and just about cooked through, about 5 minutes on each side.
Remove from heat and transfer chicken to a cutting board. When cooled, slice chicken into bite sized pieces.
In the same 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 half of the swiss cheese. Season to taste with salt and pepper.
Arrange the broccoli in a casserole dish and pour half of the sauce over the broccoli.
Arrange the chicken on top and cover with remaining sauce. Sprinkle the remaining swiss cheese, grated parmesan and top with breadcrumbs. Spray a little oil on top.
Bake 30 minutes, serve hot.