Chicken Divine

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• 3 large heads of broccoli, using flowerets only
• 4 large chicken breasts, cut into bite size pieces
• Salt and fresh ground pepper
• 1 tablespoon butter
• 2 teaspoon extra virgin olive oil
• 2 tablespoons minced garlic
• 2 tablespoons minced onions
• 4 tablespoons flour
• 1 cup fat free chicken broth
• 1 cup fat free milk
• 6 ounces shredded reduced-fat Monterey jack cheese
• 1/4 cup grated parmesan cheese
• 1/4 cup seasoned breadcrumbs
• Olive oil cooking spray

1. Preheat oven to 350 degrees. Grease a 9 x 13 inch casserole dish.
2. Put broccoli flowerets into a large pot of boiling water. Boil 5 minutes. Drain and set aside.
3. Seasonthe chicken with salt and pepper. Using a grill pan or large skillet, sauté chicken on medium-low heat until browned, and just about cooked through, about 5 minutes.   Remove from heat.
4. Heata medium skillet on medium heat. Add the butter and oil until melted and then add garlic and onions. Sprinkle the flour and whisk until smooth. Stir in broth and milk and bring to a boil. Remove from heat and stir in half of Monterey jack cheese. Season to taste with salt and pepper.
5. Arrange the broccoli in casserole dish and pour half of sauce over the broccoli.  Arrange chicken on top of broccoli and cover with remaining sauce.  Sprinkle with remaining Monterey jack cheese, parmesan cheese and breadcrumbs.
6. Spray lightly with cooking spray.
7. Bake 30 minutes.