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Herbed Chicken And Broccoli

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  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
  Salt 1⁄4 Teaspoon
  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)
  Paprika 1

Sprinkle chicken with Italian seasoning.
Pound between sheets of waxed paper.
Remove 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.

Recipe Summary

Difficulty Level: 
Main Dish

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Herbed Chicken And Broccoli Recipe