Ingredients
The following ingredients have 8 Servings
- 2 bunches broccolini (1 pound)
- 4-5 boneless skinless chicken breasts (sliced lengthwise in half)
- 4 Tbsp. butter
- 3 Tbsp. flour
- 2 cups chicken broth
- 1 cup milk or 1 cup half-and-half
- 1/2 cup sherry cooking wine
- 3 Tbsp. curry powder
- 2 cups shredded cheddar cheese (or more to taste)
- Salt and pepper
- Panko crumbs
Instruction
- Preheat oven to 325.
- Steam broccoli for 5 minutes until crisp-tender. (I steam in the microwave covered with plastic wrap for 4-5 minutes.) More or less time may be needed, depending on thickness of broccolini. Drain in colander.
- Slice the chicken lengthwise in half. Salt and pepper each side.
- In a medium frying pan, melt the butter; whisk in the flour and cook for 1-2 minutes (until no longer lumpy).
- Gradually whisk in chicken broth, marsala and milk or half and half, until mixed well. Bring to a boil and then reduce to a simmer until the sauce is thickened. Add curry powder. Add 2 cups of the cheese; blend and whisk until combined. Salt and pepper to taste.
- Add 1 cup of curry sauce to the bottom of a prepared (sprayed) 9×13 pan.
- Roll a few sprigs of broccolini in each chicken breast; place seam side down in the pan. Continue until pan is full. Heavily salt and pepper both sides.
- Pour sauce over top and sprinkle with Panko crumbs. Cover with aluminum foil. Make several slits in aluminum foil for steam to escape.
- Bake for 30 minutes; remove foil and bake an additional 10 minutes to allow the Panko crumbs to get golden.
