This weeks recipe makes use of a few sales at our local grocery stores, chicken breast is on sale for $3.99/lb at Metro, broccoli is $1.97 at No Frills and bacon is $2.97, also at No Frills. This appeals to me because it is basically a one-dish meal! You could serve it with a salad and maybe some roasted potatoes if you’d like, but it would make a great work lunch just on its own. It may seem like a lot of steps, but it is really easy to put together. It is recommended that you blanch the broccoli before assembling the chicken. Blanching is when you put your vegetable into boiling water for a minute or two, just long enough to soften them slightly and brighten their colour. This step will help ensure that the broccoli gets fully cooked by the time it is done baking in the oven.
Although the original recipe doesn’t call for it, I couldn’t help thinking that this dish would benefit from some sort of ranch seasoning. I spread a thin layer of Ranch dressing on the chicken before layering the other ingredients on top and I am glad I did. Even with that, it still seemed like it needed more flavouring. Next time, I am going to marinate the chicken for a few hours before cooking to give it a boost.
1 Tbsp Olive oil
4 thin chicken breasts (or 2 large breast sliced in half horizontally)
salt and pepper
2 cups broccoli florets, blanched and chopped
6 strips of bacon, cooked and chopped
1/3 mozzarella, shredded
1 cup cheddar, shredded
Preheat oven to 400 degrees. Grease the bottom of a 9×13 casserole dish with the olive oil. Place the chicken breasts in the bottom of the pan and sprinkle with salt and pepper. Top with the blanched broccoli followed by the cooked bacon pieces. Sprinkle the mozzarella over the chicken and then the cheddar until evenly covered. Bake for 20-30 minutes, until cooked through and no longer pink. Cooking time will depend on the thickness of the chicken.
recipe courtesy of juliasalbum.com