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Cheese & Broccoli Topped Chicken
Makes 4.
By Sobey's


  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.


  • 2 cups (500 mL) small broccoli florets (approx. 1/4 bunch)
  • 4 skinless chicken breasts (approx. 5 oz/150 g each), tenders removed
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/4 cup (60 mL) mayonnaise-style dressing
  • 1 tbsp (15 mL) Dijon Mustard
  • 1 green onion, finely chopped
  • 3/4 cup (175 mL) shredded old Cheddar cheese
  • 2 tbsp (30 mL) sliced almonds