- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2 cups
- small broccoli florets (approx. 1/4 bunch)
- 500 mL
- 4
- skinless chicken breasts (approx. 5 oz/150 g each), tenders removed
- 0
- 1/4 tsp
- each salt and pepper
- 1 mL
- 1/4 cup
- mayonnaise-style dressing
- 60 mL
- 1 tbsp
- Dijon mustard
- 15 mL
- 1
- green onion, finely chopped
- 0
- 3/4 cup
- shredded old Cheddar cheese
- 175 mL
- 2 tbsp
- sliced almonds
- 30 mL
Directions
Step 1
Preheat the oven to 375°F (190°C). Blanch the broccoli in boiling, salted water for 3 min.; drain and rinse under cold running water. Reserve.
Step 2
Pound the chicken to an even thickness (about 1/2-in./1 cm). Arrange on a foil-lined baking sheet and season with salt and pepper.
Step 3
Combine dressing and mustard and stir in the broccoli, green onion and 1/2 cup (125 ml) of the cheese. Spread an equal portion of the mixture evenly onto each chicken breast. Bake for 15 to 17 min. (or until internal temperature reaches 165°F/71°C on an instant read thermometer). Sprinkle with remaining cheese and almonds. Broil for 1 to 2 min. or until nuts are lightly browned and cheese is bubbly.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe)
- Calories:
- 340
- Fat:
- 15 g
- Saturated Fat:
- 4 g
- Carbs:
- 6 g
- Fibre:
- 2 g
- Cholesterol:
- 120 mg
- Protein:
- 44 g
- Sodium:
- 630 mg
