KEY LIME PIE RECIPE PAULA DEEN RECIPES

Steps:

• In a large multi-cup measuring cup (I use my 4 cup Pyrex), add all of the reserved pineapple juice and then add enough water to the juice to make a total of 2 cups. Pour into pot and bring just to a boil.
• Add the lime Jell-o mixes to the boiling pineapple juice/water and stir until dissolved. Remove from heat, allow to cool just slightly.
• In a mixing bowl, stir together the mayo and evaporated milk. Combine until very smooth. Slowly stir in the Jell-o mixture until all is incorporated with the mayo/milk mixture. Stir in the crushed pineapple, cottage cheese, and walnuts.
• Pour mixture into an 8×8″ glass casserole pan. Cover and refrigerate for at least 4 hours or overnight (preferred).

Steps:

• Bring a large pot of generously salted water to a boil. Add the broccoli and blanch 3 minutes. Rinse with cold water to stop the cooking. Drain well and set aside.
• Preheat oven to 350F.
• Spray a 9 x 13 inch baking dish with olive oil spray.
• Season the chicken with 1/2 teaspoon salt and black pepper, to taste.
• Pound the thicker end of the chicken breast to make it even on both sides. Heat a grill pan over medium-low heat, spray with oil and cook the chicken until browned, and just about cooked through, about 5 minutes on each side.
• Remove from heat and transfer chicken to a cutting board. When cooled, slice chicken into bite sized pieces.
• Heat a medium skillet over medium heat. Add the butter and oil until melted and then add garlic and shallots.
• Sprinkle the flour and whisk until smooth. Stir in broth, 1/2 teaspoon salt, milk and sherry and bring to a boil. Remove from heat and stir in half of the Swiss cheese.
• Arrange the broccoli in a casserole dish and pour half of the sauce over the broccoli and mix to coat.
• Arrange the chicken on top and cover with remaining sauce.
• Sprinkle the remaining Swiss cheese, grated Parmesan and top with breadcrumbs.
• Spritz a little oil on top. Bake 30 minutes, until hot and golden.