Makes 4 servings
- 1 tablespoon unsalted butter
- 1 tablespoon gluten-free flour blend
- 1 cup unsweetened almond milk, warmed
- 2 cloves garlic, smashed
- 4 ounces Swiss cheese, shredded
- Salt and pepper
- 16 broccoli florets, halved and blanched
- 4 boneless, skinless chicken breasts, flatted to about 1/8 inch thick
In a small saucepan, melt the butter over medium heat. Blend in the flour and cook for 1 minute. Gradually blend in the warmed milk and cook, whisking, up until steaming hot and thick, about 6 minutes. Remove from the heat and stir in the garlic and cheese; cook until the cheese is melted, then season with salt and pepper. Stir in half of the broccoli florets till coated.
On the other hand, preheat the oven to 375 degrees F. Place 2 broccoli florets in the center of each chicken piece and roll up to seal. Transfer half of the cheese sauce to a 6-cup glass baking dish and set up the chicken roll-ups, seam-side down. Cover with the remaining cheese sauce and bake up until cooked through, about 30 minutes.
Slice each chicken roll-up crosswise, arrange on 4 plates and drizzle with cheese sauce.
To freeze and eat later on: Cover the glass baking dish with a tight-fitting cover and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven up until heated through, about 20 minutes.
- Calories 302.6;
- Fat 14.4 g (Saturated 7.4 g);
- Cholesterol 98.9 mg;
- Sodium 348.5 mg;
- Carbohydrate 11.7 g;
- Fiber 5 g;
- Sugars 0 g;
- Protein 36 g