1headbroccolitrimmed and cut into bite size florets
8oz.shredded cheeseMexican blend or Cheddar
1/2cupPanko bread crumbs
2Tbsp.Parmesan cheesefinely grated
Instructions
Preheat Oven to 350° F.
Season both sides of the chicken cutlets with salt and pepper.
Over medium heat, in a Dutch oven or oven-proof skillet, add 1 Tbsp. of olive oil. When the oil begins to shimmer, add the onion; cook stirring occasionally until it begins to soften. Stir in minced garlic and cook until aromatic; do not let the garlic brown.
Add rice to the onion garlic mixture and stir to coat. Stir in the chicken broth, half-and-half, 1/2 tsp. salt (or a bit more to taste), dry mustard, and cayenne pepper. Cover and cook in preheated oven for 20 minutes.
Remove rice from oven; stir. Add the broccoli, and cheese; stir until cheese is melted and evenly distributed. Add chicken cutlets and stir. Smooth top as evenly as possible.
Combine the Panko bread crumbs and remaining 2 Tbsp. of olive oil; stir in Parmesan cheese. Sprinkle mixture over the top of the casserole. Put back in the oven (uncovered) and bake until bubbly, rice is tender, and top is golden brown; about 20 minutes.
For a crunchier topping, broil for 2 - 5 minutes. Cool 5 minutes before serving.