6 chicken breast halves with skin and bone
1 10-ounce package frozen chopped broccoli
1 cup cream
1 cup half-n-half mixed with water (1/2 of each)
16 ounces mascarpone cheese
1 teaspoon salt
3/4 teaspoon garlic powder
1 1/2 cups grated Parmesan, divided
Early in day, simmer chicken in water to cover until tender, adding 1
small chopped onion, 1 teaspoon salt, 1 bay leaf, 2 garlic cloves and 3
celery tops to water.
Remove chicken; cool. Discard skin and bones; slice chicken thinly; cover and refrigerate.
About 1 hour before serving, cook and drain broccoli as package directs; arrange in bottom of greased 2-quart casserole.
Preheat oven to 350°F.
In double boiler, over hot, not boiling water, blend cream, half-n-half mixture, mascarpone, salt and garlic powder until smooth and hot; stir in 3/4 cup Parmesan.
Pour 1 cup cream sauce over broccoli; top with chicken in even layer. Cover chicken with rest of sauce; sprinkle with 1/4 cup Parmesan.
Bake at 350° 25 to 30 minutes or until piping hot. Let stand 10 minutes before serving. Pass remaining Parmesan at table.
If desired, in last 10 minutes of baking, top with buttered, toasted low carb bread crumbs or crumbled Lean Protein Chips.
Makes 8 servings. 2 carbs per serving.