Cheese & Broccoli Topped Chicken

Prep time: 10min

Total time: 30min

Serves 4

2 cups

small broccoli florets (approx. 1/4 bunch)

500 mL

Skinless Chicken Breasts (approx. 5 oz/150 g each), tenders removed

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

green onion, finely chopped

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

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.
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.
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.