3 chicken breasts, each about 150 g (5 oz), thinly sliced
300 g (10 oz) broccoli florets
500 g (1 lb) pot of ready-made fresh cheese sauce
1 teaspoon grated nutmeg
1/4 ciabatta loaf, torn into bite-sized pieces
4 tablespoons olive oil
1/2 teaspoon salt flakes
1/2 teaspoon black pepper
2 tablespoons fresh chopped parsley
4 tablespoons freshly grated Parmesan cheese
Preheat the oven to 200°C (400°F), Gas Mark 6. Heat the oil in a large, heavy-based frying pan or wok and cook the chicken pieces for 5 minutes, stirring occasionally, until golden and cooked.
Meanwhile, put the broccoli in a pan of lightly salted boiling water and cook for 5 minutes or until just tender. Drain and toss with the cooked chicken. Pour in the cheese sauce, add the nutmeg and toss well to coat. Cook, stirring occasionally, for 2–3 minutes until hot. Transfer to a shallow heatproof gratin dish, or 4 individual gratin dishes.
Meanwhile, put the bread in a large bowl with the oil and toss well. Add the salt, pepper and herbs and toss again.
Scatter the bread pieces over the chicken mixture and scatter with the Parmesan. Cook for 15 minutes in the top of the oven until golden and bubbling. Serve with a simple salad, if liked.