As I have said before in some of my Blogs, I am a huge fan of make ahead meals. Not only because there are days where I just don’t have the time to prepare a meal, but sometimes I’m just kind of tired around dinnertime and prefer to just sit and eat. So if you are like me and have more energy early in the day or also just prefer to sit and eat, you too will love this meal.
This was a frequent “go to” dinner when my children had late day activities or games. I would prepare it when they were in school and it was not only ready for us right when we got home, but it is healthy and they loved it. It’s a win win! It also goes really well with a nice loaf of bread.
I have been making this recipe for many years and I believe it is originally one of Ina Garten’s recipes so you know it is going to be fantastic. You can leave out the wine if you prefer or don’t have any in the house, but it does add a nice flavor.
4 – 6 bone in chicken breasts
Salt and Pepper
2 cups broccoli florets
1 1/2 cups mayonaise
2 tbsp. white wine
1/4 cup dijon mustard
3 tbsp. stone ground mustard
1 cup grape tomatoes
Prepare the chicken by placing it on a large cookie sheet and rubbing each breast with a little olive oil. Sprinkle salt and pepper over the chicken to taste.
Cook at 375 degrees for about an hour or until the chicken is cooked. Let cool.
Once cool remove the skin and cut the chicken into bite size chunks.
Blanch the broccoli for 3-4 minutes in boiling water, then remove from the pot and transfer to a bowl of ice water, this will stop the broccoli from cooking. Drain and set aside. I squeeze the broccoli because it really does hold the water.
Cut the tomatoes and half and also set aside.
Whisk together the mayonaise, mustards, and wine in a large mixing bowl.
Add the broccoli, tomatoes, and chicken to the mixture and combine well.
Look at the beautiful color of the broccoli from blanching!
Refrigerate for at least an hour before serving.
And that’s it! So delicious and easy!