4 large chicken breasts, cubed
A pinch dried rosemary
2 heads broccoli, divided into florets
1 onion, finely chopped
2 cloves garlic, finely chopped
2 to 3 cups breadcrumbs
FOR THE WHITE SAUCE
5 tbsp all-purpose flour
4 tbsp butter
4 cups milk
1 cup Parmesan
1 tbsp mustard
1. Season the chicken breasts with salt, pepper and rosemary. Sauté in olive oil over a medium-high heat until lightly browned on both sides. Add the onion and garlic and sauté until softened. Add the broccoli and mix until everything is evenly combined. Put the mixture in an oven dish.
2. To make the white sauce: melt the butter in a pan and add the flour. Stir to a smooth paste and leave to cook over a medium heat for a couple of minutes so the flavour of the raw flour cooks out. Start adding the warmed milk a little at a time, whisking vigorously so the mixture stays smooth. Add all the milk and turn up the heat, continue to whisk until the sauce thickens. Mix in the mustard and cheese. Season to taste.
3. Pour the sauce over the chicken-broccoli mixture and then top with the breadcrumbs. Bake in a 180C oven until the breadcrums are golden brown.