- Ingredients:
- 200g broccoli florets
- 200g cauliflower florets
- 800ml water
- 1.3kg chicken breast, diced
- 100g MAGGI® Béchamel Mix
- 250ml water
- 100g grated extra mature cheddar cheese
- 100g MAGGI® Lemon & Herb Crunchy Bake
- 25ml MAGGI® Chicken Liquid Concentrated Fonds
- 15g MAGGI® Lemon & Herb Crunchy Bake
- 50g MAGGI® Lemon & Herb Crunchy Bake
Chicken, Cauliflower & Broccoli Bake using MAGGI Lemon & Herb Crunchy Bake
Chicken, Cauliflower & Broccoli Bake using MAGGI Lemon & Herb Crunchy Bake
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chicken, Cauliflower & Broccoli Bake using MAGGI Lemon & Herb Crunchy Bake recipe a try? Makes 10 portions
Ingredients
Method
Method:
Blanch the broccoli and cauliflower florets in boiling water until just cooked. Drain, refresh with cold water, and set aside. Heat 800ml of water and the chicken fond in a large saucepan. Add the diced chicken and simmer on a fairly high heat until core temperature reaches at least 75˚C. Remove chicken pieces with a slotted spoon and reserve the chicken stock. Whisk the béchamel powder into the cold water until smooth. Gradually whisk into the hot chicken stock and return to the boil, continuing to whisk for 2 minutes. Add 100g of the grated cheese and stir until melted and smooth. Arrange the chicken in a casserole dish followed by the cauliflower and broccoli and cover with the cheese sauce. Top with the remaining cheese followed by the Crunchy Bake and then bake in a pre-heated oven 190°C/ 375°F/ Gas mark 5 for 25-30 minutes until core temperature is 75°C or above.
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