Broccoli Cheddar Chicken

• 1 bunch Broccoli
• 3 pieces Boneless, Skinless Chicken Breasts
• 3 pinches Kosher Salt
• 3 pinches Black Pepper
• 1 package (4 Oz. Sleeve) Buttery Ritz (or Similar) Crackers, Crushed To Bits
• 3 Tablespoons Butter
• 3 Tablespoons Flour
• 1/2 cups Half-and-half
• 1/2 pounds Sharp Cheddar Cheese, Grated, Plus Extra For Topping

1. Preheat oven to 400 degrees F (or C if you like your food burnt, or K if you like your chicken undercooked).
2. Chop up and steam the broccoli for 10 minutesno more!
3. It should be brilliant and green.
4. Shock in cold ice water the second it is done.
5. Leave it there for now.
6. Meanwhile, season chicken breasts with salt and pepper, then brown for 2 minutes each side in a saute pan.
7. Remove and roll in cracker crumbs.
8. Place in a 9x9 baking dish.
9. Toss broccoli in the baking dish as well.
10. You can do this artistically or haphazardly.
11. Now make the cheese sauce.
12. Melt the butter in a saucepan (do not burn!).
13. Toss in the flour and whisk until it is silky smooth.
14. Let it turn slightly tan, then pour in the half-and-half (or milk, or cream, your choice).
15. Whisk quickly until the roux is dissolved.
16. You may need to take it off the hot eye a few times to keep it from curdling.
17. Anyway, once that is done, toss in your grated cheese.
18. Stir until the cheese is melted.
19. Add spices to taste (red or black pepper work nicely).
20. Pour over chicken and broccoli.
21. Top with remaining cheese or cracker crumbs.
22. Bake for 20 minutes or until the chicken is done and wont kill people.

broccoli, chicken breasts, salt, black pepper, buttery, butter, flour, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/broccoli-cheddar-chicken/ (may not work)