Broccoli Cheddar Chicken
Broccoli Cheddar Chicken
15 minutes
25 minutes
Meat and Poultry
Ingredients
- 4 boneless skinless chicken breasts, (if not a thin cut, pound to thin it out)
- kosher salt and pepper
- garlic powder
- 2 eggs, lightly beaten
- 1 ½ cups seasoned breadcrumbs and Panko
- 4 cups broccoli florets
- 1 tablespoon Fustini's Tuscan Herb olive oil
- 6 ounces grated sharp cheddar cheese
Directions
- Preheat oven to 400 degrees F. Spray a 9x13 inch pan with nonstick spray. Season the chicken breasts all over with garlic powder, salt and pepper. Place the eggs in one bowl and the breadcrumbs in another bowl. Dip each piece of chicken in the egg and then in the breadcrumbs, pressing gently so they adhere to the chicken. Place each chicken breast in a single layer in the baking pan. Bake for 10-12 minutes.
- While the chicken is baking, place the broccoli in a glass bowl. Drizzle with 2 tablespoons of water. Microwave the broccoli for 2 minutes. This helps to steam the broccoli so it can cook quicker in the oven. Drain the broccoli and drizzle it with the olive oil, then sprinkle with salt and pepper and garlic powder.
- Remove the dish from the oven. Gently flip the chicken. Top with three-quarters of the cheese. Add the broccoli on top. Sprinkle on the remaining cheese. Bake another 10 to 12 minutes, or until the internal temperature of the chicken is 165 degrees F. Remove the chicken from the oven. Slice and serve!
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