Neven Maguire's Chicken & Broccoli Bake

INGREDIENTS

• 3 Simply Better Irish Corn Fed Chicken Breast Fillets, cut into cubes
• 1 Pack Simply Better Dry Cured Unsmoked Irish Lardons
• 1 Tub Simply Better Irish Made Poultry Gravy
• 100g Simply Better West Cork Co-Op Extra Mature Drinagh Cheddar, grated
• 50g Simply Better Rustic Ciabatta Breadcrumbs
• 2 Tsp Simply Better Italian Pesto alla Genovese with PDO Genovese Basil
• 2 Tbsp Simply Better Cold Pressed Irish Rapeseed Oil
• 20g Butter
• 100ml Double Cream
• 1 Head of Fresh Broccoli, cut into florets
• 100g Chestnut Mushrooms, cut into quarters
• 1 Tbsp Fresh Thyme Leaves
• Sea Salt & Freshly Ground Black Pepper

METHOD

1. Preheat the oven to 180°C (350°F / Gas Mark 4)
2. Blanch the broccoli florets in boiling salted water for 40 seconds and refresh under cold water. Then set aside until required.
3. Heat the rapeseed oil and butter in a large non-stick frying pan over a medium heat. Add in the cubed chicken and season generously with salt and pepper. Cook the chicken for 2-3 minutes until lightly browned on all sides.
4. Add the bacon lardons to the pan along with the mushrooms and thyme leaves and mix well.
5. Add the poultry gravy, basil pesto and cream to the pan and stir well to combine, then add the broccoli florets.
6. Transfer the chicken and broccoli mix to an ovenproof dish and sprinkle over the breadcrumbs. Top the breadcrumbs with the grated cheese and bake in the oven for 20-25 minutes until the chicken is cooked through and the cheddar breadcrumbs are nicely golden.