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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

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
Dijon mustard
15 mL
1
green onion, finely chopped
0
3/4 cup
shredded old Cheddar cheese
175 mL
2 tbsp
sliced almonds
30 mL

Directions

Step 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.
Step 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.
Step 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.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe)
Calories:
340
Fat:
15 g
Saturated Fat:
4 g
Carbs:
6 g
Fibre:
2 g
Cholesterol:
120 mg
Protein:
44 g
Sodium:
630 mg