Cook the broccoli florets in salted
boiling water for 4 minutes then drain and refresh
under cold water.
2.
Cut the chicken breasts into bite-sized
pieces. Heat 25g (1oz) butter
in a frying pan and brown the chicken for 5 minutes
then set aside. Bring milk up to the boil in
pan with the bay leaf and thyme, then remove
from heat and leave to infuse for 15 minutes
then remove the herbs.
3.
Melt the remaining butter in a
saucepan, add the flour and cook for 1-2 minutes.
Slowly add the milk and
stir over a low heat until the sauce has thickened.
Take off the heat and stir in 85g extra
mature cheddar and the cayenne pepper.
4.
Arrange the chicken and broccoli
in a gratin dish and pour over the cheese sauce.
Mix the breadcrumbs with the remaining cheese
and sprinkle over the gratin. Cook in a pre-heated
oven 200°C, 400°F, gas mark 6 for 20-25
minutes until bubbling and golden.
