Chicken and Broccoli Au Gratin

Ingredients
2 whole (4 split) chicken breasts (bone in, skin on)
3 tablespoons olive oil
1 pound broccoli, cut into 1-inch pieces (about 4 cups)

For the White Sauce:
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
3/4 cup shredded sharp white cheddar cheese (2 ounces)
3/4 cup shredded Monterey Jack cheese (about 2 ounces)
1 teaspoon salt
1/4 teaspoon white pepper

Directions
Preheat the oven to 375°F.

Place the chicken breasts in a large glass baking dish, skin side up, and brush with olive oil. Roast for 35-40 minutes, or until the chicken is cooked through. Remove from the oven and set aside to cool to room temperature, about 30 minutes. Lower the oven temperature to 350°F. Remove the meat from the bones, discard the skin, and shred the chicken into strips about 2 inches long and 1/2 inch wide. (You should have about 4 cups of chicken.)

Steam the broccoli over boiling water until just tender, 4 to 5 minutes.

Place the chicken in a 2-quart casserole dish. Spread the broccoli over the chicken. Set aside.

To Make The White Sauce: Melt the butter in the top of a double boiler, over boiling water. When the butter is completely melted and bubbling, add the flour, whisking until well blended. Cook, stirring occasionally, for 3 minutes.

Meanwhile, in a separate small saucepan, scald the milk (heat until just beginning to bubble on the sides of the pan). Add the milk to the butter-and-flour mixture gradually, while stirring constantly. Continue stirring until the sauce is smooth and thickened, about 5 minutes. Stir in the cheeses, salt, and pepper. Remove from the heat and pour the sauce evenly over the top of the chicken and broccoli. Bake uncovered for 30 minutes.

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