Chicken And Broccoli Gratin Recipes

CHICKEN AND BROCCOLI AU GRATIN

Chicken and Broccoli Au Gratin image

Provided by Angie

Time 45m

Yield 4

Number Of Ingredients 12

Ingredients

3 boneless skinless chicken breast
2 tablespoons olive oil
2 cups shredded cheese (I used Colby Jack)
1 teaspoon ground mustard
1 teaspoon garlic powder
1/2 teaspoon pepper + a pinch for chicken
1/4 teaspoon salt + a pinch for chicken
1 1/2 cups whole milk
4 tablespoons flour
4 tablespoons butter
2 -3 medium heads broccoli
1 cup crushed Harvest Snaps CAESAR Snapea Crisps

Steps:

Preheat oven to 450F.
Cut chicken into bite sized pieces, season chicken with a pinch of salt and pepper.
Heat olive oil in a medium skillet on medium heat.
Cook chicken, flipping a few times until done. Chicken should take about 10-15 minutes to cook.
Cut broccoli into florets.
Bring a medium sauce pan of water to a boil and toss in broccoli. Cook for 2 minutes and removed with a slotted spoon.
Lay broccoli on a paper towel to drain.
Pour out the water and carefully wipe the inside of the pan dry. In the medium sauce pan, melt the butter and then whisk in the flour. Whisk for 2-3 minutes or until the flour browns.
Whisk in the milk, salt, pepper, garlic powder and ground mustard. - Taste test and add more seasoning if needed. Whisk for a few minutes until sauce thickens.
Pour the cooked chicken and broccoli into a 2 quart baking dish.
Sprinkle top with 1 cup cheese.
Pour sauce all over the top.
Top with 1 cup cheese.
Sprinkle crushed Harvest Snaps CAESAR Snapea Crisps all over the top.
Bake for 20 minutes.

BROCCOLI GRATIN

Broccoli Gratin image

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield 4 to 6 side-dish servings

Number Of Ingredients 9

Ingredients

1/4 cup unsalted butter, plus more for the baking dish
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1 1/2 teaspoons kosher salt, plus more as needed
Pinch freshly grated nutmeg
Freshly ground black pepper
2 pounds broccoli (about 4 heads), cut into small florets (about 8 cups)
1 cup grated sharp Cheddar (about 4 ounces)
1/2 cup fresh bread crumbs

Steps:

Place a rack in the middle of the oven and preheat to 450 degrees F. Butter an 8-by-8-by-2-inch baking dish or an 8-cup gratin dish.
Melt 3 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, 1 1/2 teaspoons salt, and nutmeg and bring to a boil while whisking constantly. Lower the heat and simmer, stirring occasionally, until the white sauce is thickened, about 10 minutes. Season with pepper. Remove from the heat.
Meanwhile, bring about 1-inch of water to a boil in a large saucepan and set up a collapsible steamer on top. Put the broccoli in the steamer and season with salt. Cover, and steam until crisp-tender, about 5 minutes. Put the broccoli in the prepared dish, sprinkle with half of the cheese and pour on the sauce. Cover with the remaining cheese.
Melt the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the bread crumbs and cook, stirring, until lightly browned, about 2 minutes. Cover the gratin with the bread crumbs. Bake until lightly browned and bubbly, about 20 minutes. Serve immediately.
Copyright 2005 Television Food Network, G.P. All rights reserved.

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