2 cups Président 6 Month Mature Cheddar Cheese, grated
Tbsp (15ml) lemon juice
Chicken & Broccoli:
1 large onion, peeled, halved and sliced
2 Tbsp (30ml) oil
2 garlic cloves, crushed
400g chicken fillets, cut into large chunks
1 tsp (5ml) paprika
1 head broccoli, cut into florets and parboiled/steamed
To serve:
1 cup Président 6 Month Mature Cheddar Cheese, grated
Dried chilli flakes or paprika optional
Parsley
Method:
Cheese Sauce:
Melt the butter in a pan and add the flour. Cook for 2-3 minutes, stirring continuously. Stir in the stock and milk and cook, stirring until smooth. Adding a little more stock or milk if required.
Add the cheese and lemon juice and stir until smooth. Set aside.
Chicken & Broccoli:
Heat the oil in a wide ovenproof skillet and fry the onions and garlic for 3-5 minutes, or until the onions have softened. Transfer the mixture to a plate and return the pan to the stove.
Sprinkle the paprika over the chicken cubes and fry the chicken in the pan for 5-6 minutes or until golden and browned all over. Return the onion mixture to the chicken and cook for 1 minute.
Turn off the heat and add the broccoli and cheese sauce and gently combine.
Preheat an oven to 190C. Top the chicken bake with the remaining Cheddar cheese and a pinch of dried chilli flakes or paprika (optional). Bake in a hot oven for 12-15 minutes, or until the cheese is golden and melted.
