chicken and broccoli

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2 whole (4 split) chicken breasts (bone in, skin on)
3 tablespoons olive oil
1 pound broccoli, cut into stalks or 1-inch pieces (about 4 cups)
4 tablespoons (½ stick) unsalted butter
¼ cup all-purpose flour
2 cups whole milk
¾ cup shredded sharp white cheddar cheese (about 2 ounces)
¾ cup shredded Monterey Jack cheese (about 2 ounces)
1 teaspoon salt
½ teaspoon white pepper

 brown rice for serving over

Preheat the oven to 375°F.
Place the chicken breasts in a large glass baking dish, skin side up, and brush with the olive oil. Roast for 35 to 40 minutes, or until the chicken is cooked through. Remove from the oven and set aside to cool to room temperature, about 30 minutes. Lower the oven temperature to 350°F. Remove the meat from the bones, discard the skin, and shred the chicken into strips about 2 inches long and ½ inch wide. (You should have about 4 cups of chicken.)

Steam the broccoli over boiling water until just tender, 4 to 5 minutes.
Place the chicken in a 2-quart casserole dish. Spread the broccoli over the chicken. Set aside.
To make the white sauce: Melt the butter in the top of a double boiler, over boiling water. When the butter is completely melted and bubbling, add the flour, whisking until well blended. Cook, stirring occasionally, for 3 minutes.

Meanwhile, in a separate small saucepan, scald the milk (heat until just beginning to bubble on the sides of the pan). Add the milk to the butter-and-flour mixture gradually, while stirring constantly. Continue stirring until the sauce is smooth and thickened, about 5 minutes. Stir in the cheeses, salt, and pepper. Remove from the heat and pour the sauce evenly over the top of the chicken and broccoli. Bake uncovered for 30 minutes.

 enjoy!

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