From my cookbook: Happy Cooking! Order your copy here.
Serves 4
INGREDIENTS:
2 tbsp olive oil
2 chicken filets, skinless and diced into 2-inch pieces
1 onion, finely chopped
2 cloves of garlic, crushed
30g butter
30g flour
400ml milk
100g parmesan cheese
10 basil leaves, torn
400g broccoli, florets half and blanched
100g breadcrumbs
50g pine nuts, toasted
Sea salt and freshly ground black pepper
METHOD:
- Pre-heat the oven to 180oC (fan).
- Place a casserole dish over a medium heat, and add the olive oil. Once the oil has warmed add the chicken pieces, season with salt and pepper. Cook for 3 minutes, searing on all sides. Stir in the onion and garlic, and continue to cook for a further 3 minutes.
- Set a saucepan over a low heat to make the sauce. Melt the butter, stir in the flour. Continue to stir and cook until the flour is cooked and a paste forms, this is a roux. Whisk in the milk, and keep whisking until you have a creamy sauce. Then add the parmesan and basil, season with sea salt and pepper and stir until all the cheese has melted into the sauce.
- Transfer the chicken and onions into a baking dish and arrange the broccoli on top. Pour the parmesan and basil sauce over the chicken and vegetables. Sprinkle the breadcrumbs and pine nuts on top.
- Bake in the pre-heated oven for 25 minutes.
