Cheese & Broccoli Topped Chicken

Prep time: 10min
Total time: 30min
Serves 4
2 cups
small broccoli florets (approx. 1/4 bunch)
500 mL
4
Skinless Chicken Breasts (approx. 5 oz/150 g each), tenders removed
0
1/4 tsp
each salt and pepper
1 mL
1/4 cup
Mayonnaise Style Dressing
60 mL
1 tbsp
Original Dijon Prepared Mustard
15 mL
1
green onion, finely chopped
0
3/4 cup
shredded Old Cheddar Cheese, divided
175 mL
2 tbsp
Sliced Natural Almonds
30 mL
1/4 of the recipe
calories
340
fat
15 g
saturated fat
4 g
carbs
6 g
protein
44 g
cholestrol
120 mg
fibre
2 g
sodium
630 mg

Directions

  1. Preheat the oven to 375°F (190°C). Blanch the broccoli in boiling, salted water for 3 min.; drain and rinse under cold running water. Reserve.

  2. Pound the chicken to an even thickness (about 1/2-in./1 cm). Arrange on a foil-lined baking sheet and season with salt and pepper.

  3. Combine dressing and mustard and stir in the broccoli, green onion and 1/2 cup (125 ml) of the cheese. Spread an equal portion of the mixture evenly onto each chicken breast. Bake for 15 to 17 min. (or until internal temperature reaches 165°F/71°C on an instant read thermometer). Sprinkle with remaining cheese and almonds. Broil for 1 to 2 min. or until nuts are lightly browned and cheese is bubbly.