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Ingredients
  • 1 pound chicken breast cutlets, boneless and skinless, thinly sliced
  •  
  • 1 ½ teaspoons kosher salt, divided
  • ½ teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 cup yellow onion, peeled, finely chopped
  • 2 cloves garlic, thinly sliced
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 cup half-and-half
  • 3 cups broccoli, trimmed and cut into small florets
  • 1 (8-ounce) package Mexican-style four cheese blend, shredded, can substitute cheddar cheese
  • ½ cup panko breadcrumbs
  • 2 tablespoons parmesan cheese, finely grated
Steps
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