Herbed Chicken And Broccoli
|Boneless, skinless, chicken breasts||10 Ounce, cut into 1/2 inch strips|
|Italian seasoning||1 Teaspoon|
|Evaporated skim milk||1 Cup (16 tbs), undiluted (Carnation Brand)|
|All purpose flour||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Pepper white||1⁄8 Teaspoon|
|Shredded swiss cheese||2 Ounce, reduced (1/2 Cup 16Tbs)|
|Frozen broccoli spears||10 Ounce, thawed, drained and cut into bite size pieces (1 Package)|
Sprinkle chicken with Italian seasoning.
Pound between sheets of waxed paper.
Spray nonstick skillet with nonstick cooking spray.
Cook and stir chicken strips just until no longer pink.
Set aside; keep warm.
In small saucepan, whisk small amount of evaporated skimmed milk into flour.
Stir in remaining milk with garlic, salt and pepper.
Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens.
Add cheese; stir until melted.
Spray 10x6x2-inch baking dish with nonstick cooking spray.
Spread about 1/4 cup sauce on bottom of dish.
Arrange broccoli over sauce, then chicken pieces over broccoli.
Pour remaining sauce over top.
Sprinkle with paprika.
Bake in preheated 350°F oven for 20 to 25 minutes or until heated through.