Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 1/2 pound cool sliced chicken
- 1 pound broccoli crowns
- 3 T freshly grated Parmigiano-Reggiano cheese
- 2 T unsalted butter plus 1 T extra virgin extra virgin olive oil
- 2 cloves finely chopped garlic
- 1/2 c. Italian seasoned bread crumbs or possibly crushed Ritz crackers
- 1/2 teaspoon paprika
- 3 T fresh parsley, chopped
- 1 c. lowfat milk or possibly cream
- 1/2 teaspoon salt
- 2 T butter
- 2 T flour
- 1 egg yolk
- 1/2 c. Gruyere or possibly sharp Cheddar cheese
- 1/2 teaspoon Coleman's Mustard
Инструкции
- Preheat oven to 350°F.Steam or possibly briefly boil broccoli for about 5 min (depends on maturity of the broccoli), or possibly till almost, but not quite tender. Plunge into cold water to stop the cooking. The broccoli should be a bright green in color and should retain a crisp crunch.
- In a 2 1/2 qt casserole, heat butter and extra virgin olive oil in microwave with chopped garlic till butter has melted and garlic is sizzling. Toss bread crumbs with the melted butter mix, to coat; stir in parsley.
- Scoop most of the bread crumb mix onto a sheet of wax paper, and set aside (some bread crumbs may remain in casserole to make a base for the chicken).
- Arrange cooked chicken slices in a layer along the bottom of the casserole and top with the steamed broccoli. Cover with sauce (below). Sprinkle with the buttered breadcrumbs or possibly crushed Ritz crackers. Top with grated Parmigiano-Reggiano cheese. Sprinkle with paprika for extra color and a piquant flavor.
- Brown on the top third shelf in a 350°F. oven for about 15 min or possibly till nicely golden brown.
- Variation: Cooked elbow macaroni and sliced mushrooms may be added before being topped with the sauce.
- In a microwavable bowl, heat butter; whisk in flour and when blended, slowly stir in lowfat milk. Heat for 3-5 min, stirring occasionally till mix thickens. Beat a couple tbsp of the hot liquid into 1 egg yolk; then transfer the egg yolk back into the sauce, whisking quickly. Add in Gruyere or possibly sharp Cheddar cheese and dry mustard. Microwave for another 1 or possibly 2 min or possibly till cheese has melted.To save on clean-up and extra preparation steps, (an important consideration in the Cooks.com Test Kitchen!) this sauce is easiest to prepare in a microwave, but may also be made in a double boiler, as is done traditionally.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 271 | |
| Calories from Fat 145 | 54% |
| Total Fat 16.39g | 20% |
| Saturated Fat 7.78g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 514mg | 21% |
| Potassium 221mg | 6% |
| Total Carbs 14.17g | 4% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.12g | 3% |
| Protein 16.2g | 26% |
