• 6servings
  • 312calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) boneless , skinless chicken breast

  2. 1 tablespoon(s) extra-virgin olive oil

  3. 2 cup(s) diced leek (about 1 large)

  4. 1/2 teaspoon(s) salt

  5. 5 tablespoon(s) all-purpose flour

  6. 1 cup(s) reduced-sodium chicken broth

  7. 1 cup(s) 1% milk

  8. 2 tablespoon(s) dry sherry

  9. 1/2 teaspoon(s) dried thyme

  10. 1/2 teaspoon(s) freshly ground pepper

  11. 2 cup(s) frozen chopped broccoli (or 1 pound fresh broccoli crowns)

  12. 1 cup(s) grated Parmesan cheese

  13. 1/4 cup(s) reduced-fat mayonnaise

  14. 2 teaspoon(s) Dijon mustard

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375 degrees F. Coat a 7-by-11-inch (2 quart) glass baking dish with cooking spray.

  2. Place chicken in a medium skillet or saucepan and add lightly salted water to cover. Bring to a simmer over high heat. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the center, 10 to 12 minutes. Drain and slice into bite-size pieces.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add leek and salt and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add flour; stir to coat. Add broth, milk, sherry, thyme and pepper and bring to a simmer, stirring constantly. Add broccoli; return to a simmer. Remove from heat and stir in 1/2 cup Parmesan, mayonnaise and mustard.

  4. Spread half the broccoli mixture in the prepared baking dish. Top with the chicken, then the remaining broccoli mixture. Sprinkle evenly with the remaining 1/2 cup Parmesan. Bake until bubbling, 20 to 25 minutes. Let cool for 10 minutes before serving


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