Chicken n’ Broccoli Bake

Enjoy fresh-squeezed herbs all year round!

Becky Low shares her recipe for chicken n’ broccoli bake, using Gourmet Herbs Paste.
Chicken n’ Broccoli Bake
¾ cup corn flake or panko bread crumbs
2-3 tablespoons melted butter
¼ cup shredded Parmesan cheese
1 tablespoon Parsley stir-in paste (see below)*
1 ½ pounds boneless skinless chicken breasts
1 tablespoon olive oil
1 cup sour cream
2 tablespoons prepared dijon mustard
Salt and pepper to taste
2 cups broccoli florets, fresh or frozen
¼ cup cooked crumbled bacon

Preheat oven to 350 degrees. Mix together crumbs, melted butter, Parmesan cheese and Parsley stir-in paste; set aside.

Cut chicken into bite-size pieces and lightly brown in olive oil.

Whisk together sour cream, mustard, salt and pepper. Stir in cooked chicken, broccoli and cooked bacon; place in 1 ½ quart baking dish. Cover and bake chicken 15-20 minutes; remove cover, sprinkle with prepared crumbs and continue to bake 20-25 minutes longer or until crumbs are beginning to brown and chicken is cooked through (internal temperature of chicken should be 160 degrees).

Recipe is an adaptation of “Baked Chicken Tenderloins with Tasty Parmesan Bacon and Parsley Crust” by Gourmet Garden Herbs and Spices. Recipe serves 4-6

* Parsley Stir-In Paste is produced by Gourmet Garden Herbs and Spices. It may be found in the fresh herb section of the grocery produce. May substitute fresh chopped parsley.

Basic Pesto or Herb Paste
1-3 cloves garlic, optional with other herbs

2 cups packed fresh Basil leaves (other herbs of choice – oregano, parsley, thyme, mint, etc)

Pinch salt, to taste

3-5 tablespoons olive oil

Place all ingredients in food processor and pulse until desired consistency. Store in refrigerator.

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