Wash broccoli florets and steam until just tender, about 7 minutes. Meanwhile, melt butter in medium saucepan over low heat. Whisk in flour; cook 2 to 3 minutes. Gradually whisk in chicken broth and milk. Cook, stirring with whisk, until thickened and smooth, about 6 to 8 minutes. Stir in 2 tablespoons Parmesan and Gruyere cheese. Remove pan from heat. Add hot pepper sauce; season to taste with salt and white pepper. Preheat broiler, if necessary. Coat 4 ovenproof ramekins with cooking spray. Place 1/4 of broccoli in bottom of each dish; top with 3 to 4 ounces chicken. Spoon about 1/2 cup cheese sauce evenly over each serving. Sprinkle with additional Parmesan cheese. Broil until tops are lightly browned, 1 to 2 minutes. Yield: 4 servings. Recipe Source: St. Louis Post-Dispatch - 10-05-1998 Formatted for MasterCook by Susan Wolfe - firstname.lastname@example.org
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|Serving Size: 1 Serving (295g)|
|Recipe Makes: 4|
|Calories from Fat: 239 (63%)|
|Amt Per Serving||% DV|
|Total Fat 26.6g||35 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 99.3mg||31 %|
|Sodium 533mg||18 %|
|Potassium 570.5mg||15 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 11g|
|Protein 21.7g||31 %|
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Calories per serving: 377
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