Chicken and Broccoli Bake
by chef Micheal MckernanDifficulty: Easy
This simple and versatile dish goes great with a salad in the summer, or with a nice mash and vegetables in the winter. Beautifully creamy and packed with flavour, just give it a go – you won't regret it. We’ll make it easy with our step-by-step cooking video.
Please preheat your oven to 160°C/ 320°F
Dice the chicken and the shallot. Cut the broccoli florets in half and try to keep them all same size. Mix the cheese with the breadcrumbs.
Bowl of ice-cold water, sieve or slotted spoon, pyrex or baking tray.
To blanch the broccoli, bring a pan of water to a boil and have a bowl of iced water ready. Cook the broccoli in the boiling water for 2-3 mins. Remove the broccoli with a slotted spoon and plunge into the bowl of iced water, then leave for another 2-3 mins.