Rotisserie-Style Chicken

Ingredients

• 1 Shallot
• 5 oz Broccoli
• 2 ½ tsp. Rotisserie Chicken Seasoning
• 1 oz Cheese and Garlic Croutons
• 2 Bone-in Skin-On Chicken Breasts
• ¼ cup Parboiled White Rice
• 3 fl. oz. Heavy Whipping Cream
• 3 oz Cheddar Cheese Slices
• 2 tsp. Chicken Demi-Glace
• Olive Oil
• Salt
• Peel and slice shallot into very thin rounds. Cut
• broccoli florets into bite-sized pieces. In a small
• bowl, make seasoned oil by combining 2 tsp.
• seasoning blend (reserve remaining for sauce) with
• 1 Tbsp. olive oil. Crush croutons into coarse crumbs.
• Rinse chicken and pat dry.

Instructions

1. 1

   Cooking Spray: Medium Oven-Safe Casserole

2. 2

   Cook Within: Be sure to cook broccoli until it is tender since it won’t have a lot of time to cook once under the The casseroles we know today are a relatively modern invention. The idea of casserole cooking as a one-dish meal became popular in America in the twentieth century, especially in the 1950s when new forms of lightweight metal and glass cookware appeared on the market.

3. 3

   Peel and slice shallot into very thin rounds. Cut: broccoli florets into bite-sized pieces. In a small bowl, make seasoned oil by combining 2 tsp. seasoning blend (reserve remaining for sauce) with 1 Tbsp. olive oil. Crush croutons into coarse crumbs. Rinse chicken and pat dry. Broil Broccoli Rice and Chicken Place chicken under broiler until skin is crispy and browned, 2-3 minutes. Remove from broiler, brush remaining seasoned oil on skin side of chicken, and cheese and broccoli mixture to prepared casserole dish (or two individual small casserole dishes). Sprinkle crushed croutons on top. Set on prepared brown, 1-2 minutes.

4. 4

   Cook the Chicken: on it, skin side down. Brush half the seasoned oil (reserve remaining for skin side) on chicken. Place on bottom rack of oven and bake until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 16-20 minutes. Remove from oven, flip chicken, and turn broiler on high. While chicken cooks, cook broccoli rice.

5. 5

   Make the Sauce: Place a medium pan over medium-high heat. Add ¼ cup water, remaining seasoning blend, demi-glace, and any accumulated juices from resting chicken. Bring to a boil and reduce by half, 2-4 minutes.

6. 6

   Make the Cheddar Broccoli Rice: Place a small pot over medium heat. Add 1 tsp. olive oil and shallots to hot pot. Cook until slightly softened, 2 minutes. Add rice and ¾ cup water to pot. Bring to a boil. Reduce to simmer, cover, and cook until rice is tender, 12-15 minutes. Stir in cream and ⅓ cup water. Increase heat to medium-high and bring to a boil. Add broccoli and cook, stirring occasionally, until tender, 3-4 minutes. Remove from burner and season with ¼ tsp. salt. Tear cheddar slices into large pieces and stir into pot until melted.

7. 7

   Serve chicken on plate with sauce and cheddar: recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts is used twice. 2 tsp. goes in seasoned oil and remaining used twice. Half seasons one side of chicken and remaining seasons other side. • Don’t text and broil! Pay close attention while browning the chicken and the broccoli casserole in the broiler. the recipe before you start–we promise it will be time • Move oven rack to bottom • Prepare a casserole dish with

8. 8

   Broil Broccoli Rice and Chicken