Portion Size: 1 cup; ½ cup chicken plus topping, ½ cup broccoli

Ingredients: Yields: 8 servings

Ingredients	Notes:
8 (4oz.) boneless skinless chicken breasts
1 tablespoon olive oil
4 cups broccoli spears	Use frozen or fresh. If fresh, wash.
1 1/2 cup low salt chicken broth
1 cup  nonfat evaporated milk
1 teaspoon lemon juice
1 teaspoon curry powder
1 cup shredded low fat  cheddar cheese
1/2 cup breadcrumbs
2 Tablespoons pimento strips (optional)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large skillet heat oil to medium high heat.
2	In a large skillet, sauté chicken breast in oil.  Cook on medium heat for 10-15 minutes.	Cook until internal temperature reaches 165 degrees F.
3	Slice chicken into strips lengthwise.
4	Cook and drain broccoli.
5	Arrange broccoli on the bottom of a pan; then chicken slices.
6	Mix broth, milk, lemon juice, and curry.  Pour over chicken.
7	Top with cheese and then top with breadcrumbs. Garnish with pimento strips.
8	Bake at 350 degrees for 30-45 minutes.