Revised 2012 Sep 27
2 chicken breasts, boned and skinned
2 tablespoons butter
1 tablespoon olive oil
1/2 small onion, minced
1/2 teaspoon thyme
1/2 teaspoon oregano
3 cloves garlic, minced
salt & pepper
4 tablespoons flour
1 cup chicken stock
1 cup milk
1 cup Mozzarella cheese, shredded
1/2 cup Parmigiano Reggiano cheese, shredded/grated
1/2 cup bread crumbs
Cook broccoli until nearly done and set aside.
Preheat oven to 350°F. Grease a 8×8 inch baking dish.
Season chicken with salt and pepper and cook. Let cool and then slice into bite sized pieces.
Heat a medium pan on medium heat. Add butter, oil, oregano, thyme, and onions. Cook for a few minutes then add garlic and cook for another minute. Add flour and whisk until smooth. Whisk in milk and chicken broth, and bring to a boil.
Remove from heat and stir in half of the mozzarella cheese.
Add broccoli and chicken to your baking dish and pour the sauce over everything. Add remaining mozzarella cheese and parmesan cheese, and top with breadcrumbs.
Bake for 30 minutes.
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