This dish is perfect for Winter, where all you want is a nice, warm, filling meal! I love this recipe because it uses white sauce instead of regular Cambells soup, and you can tweak the recipe to suit your preferences!
Oil (I use Coconut or Olive, but any should do)
4 Chicken Breasts
1 Large Onion
3 Garlic Cloves, Crushed
200 gr Grated Parmesan Cheese
Some Basil Leaves, Torn
150gr Breadcrumbs (Wholemeal is preferable to white, but don’t be afraid to experiment, I made it with tomato bread and it was lovely)
100gr Pine Nuts
Sea Salt and Ground Black Pepper
1. This is one of those dishes where everything runs a lot smoother if you chop everything at the beginning! As you’re chopping set the oven to 180C.
2.Set a saucepan on medium heat and add roughly 2 tablespoons of oil. Throw in the onions and garlic for roughly 2-3mins or until the onion softens.
3.Add the chicken and season with pepper and salt. Cook till the chicken is fully cooked and browning.
4. Get a different saucepan on low heat to make the sauce. Melt the butter and then stir in the flour until you get a thick paste. Stir the milk in, a little at a time, until you get a thick béchamel sauce. At this stage, throw in the parmesan and basil leaves.
5.Get a large ovenproof dish and throw the chicken and onions etc. into it. Arrange the broccoli around the chicken. Pour your creamy béchamel sauce on top.
6.Sprinkle the breadcrumbs and pine nuts on top. Now its ready to go in the oven! Leave it in for 20 minutes.