Chicken gratin with broccoli and tomatoes

Boil chicken breasts (600 g, skinless) until cooked, then cut them into pieces. During the boiling process, reserve 200 ml of broth for the sauce.

Blanch broccoli (500 g) in salted boiling water for 4 minutes, then drain in a colander.

In a separate bowl, lightly beat an egg (1 piece) with cream (200 ml), then add 200 ml of chicken broth, ground black pepper, and salt to taste, and optionally, flaxseed flour (1 tsp).

Mix thoroughly, add grated hard cheese (85 g), and mix again.

Preheat the oven to 190 °C. Grease a large baking dish with butter (5 g) and place the chopped chicken breasts, vegetables, pieces of tomatoes (1–2 pieces), and sliced onion (1 piece) at the bottom.

Evenly pour the prepared creamy cheese sauce over everything, sprinkle with oregano (5 g), and optionally, almond crumbs (1 tbsp).

Bake for 20 minutes.