Chicken Cheese & Broccoli

Originally published in the December 1993/January 1994 issue of FOX CITIES Magazine.

1 qt. water
1 T. salt
1 T. lemon concentrate
Broccoli sauce (recipe below)
6–8 6-oz. boneless, skinless chicken breasts
24–28 small broccoli florets
6–8 slices cheddar cheese

Mix water, salt and lemon concentrate in a bowl. Place chicken breasts in a zip top bag, then pour lemon mixture over chicken and marinate in the refrigerator overnight.

Make the Broccoli Sauce:

1 1/2 qts. water
1/4 lb. onions
1/2 tsp. pepper
2 oz. chicken soup base
1/2 lb. broccoli

1/4 lb. butter
1/4 cup flour
1/2 pt. milk

1/4 cup parmesan cheese
1/2 lb. shredded cheddar cheese

Combine water, onions, pepper, chicken base, and broccoli. Mix thoroughly to ensure all chicken base is dissolved. Boil for 15 min. or until all vegetables are tender.

While the broth is boiling, melt butter in a sauce pan. Add flour to melted butter and whisk to form a roux, add milk while continuing to whisk mixture until smooth, making sure there are no lumps. Turn down the heat on the broth to medium. Add roux to broth, mixing well. You should have a creamy soup. Add parmesan cheese and stir, add cheddar cheese and stir until all cheese is melted and sauce is smooth.

Sauté marinated chicken breasts in a skillet over a medium flame until completely cooked. Steam broccoli until tender. Stuff the chicken breasts with the steamed broccoli and cheddar cheese. Cover stuffed chicken with the broccoli sauce.

Serves 6–8.

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