Pollo Maria

INGREDIENTS:

4 large skinless, boneless chicken breasts

1 cup Italian salad dressing

1 1/4 cups Italian-seasoned dry bread crumbs

1/2 cup butter

1/2 cup flour

2 cups chicken stock

2 cups heavy cream

1/2 tsp black pepper

2 tsp dry sage

1 cup shredded provel cheese

5 slices of bacon, cooked and chopped

8 steamed broccoli florets

1 medium tomato

1/4 cup shredded cheddar cheese

Marinate chicken in salad dressing overnight or for 2-3 hours. 

Preheat oven to 350.

Drain chicken and discard marinade. Lightly coat chicken in bread crumbs, arrange in a baking dish and bake until thoroughly cooked, about 30 minutes.

In a small saucepan, melt butter over medium heat. Whisk in flour, and cook about 3-4 minutes to make a roux. Set aside.

In another pan, stir chicken stock and cream with pepper and sage. Bring to a boil and add the roux. Cook, stirring constantly, until the mixture returns to a boil and thickens. Stir in 1/2 cup provel and remove from heat.

Coat the bottom of a medium baking dish with sauce, arrange cooked chicken over sauce. Top chicken with bacon, broccoli and tomato. Pour remaining sauce over all. Sprinkle cheddar and remaining provel over sauce, return to oven. Bake until cheese melts and begins to brown, about 8 minutes.

I had a lot of sauce left over- but no chicken... so I cooked up some penne pasta and mixed with the sauce- a new version for left overs! :)