Ingredients

• 125g Ritz crackers
• 1/4 cup finely chopped fresh basil, plus extra leaves to serve
• 250g block cheddar cheese, grated
• 1 cup plain flour
• 2 eggs, lightly beaten
• 6 chicken breast fillets
• 2 bunches broccolini, trimmed, halved lengthways
• 250g vine-ripened cherry tomatoes, cut into small bunches
• 50g butter
• 1 1/2 cups milk
• 2/3 cup thickened cream
• 2/3 cup grated parmesan

Method

• Step 1 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
• Step 2 Place crackers in a small food processor. Process until coarse crumbs form. Transfer to a shallow bowl. Add basil and 2/3 of the grated cheddar. Stir to combine.
• Step 3 Place 3/4 cup flour and egg in 2 separate shallow bowls. One at a time, toss chicken in flour, shaking off excess. Dip in egg, then toss in cracker mixture to coat, pressing gently to secure. Place on prepared tray. Bake for 15 minutes. Add broccolini and tomatoes to tray. Bake for a further 10 to 15 minutes or until chicken is golden and cooked through.
• Step 4 Meanwhile, melt butter in a small saucepan over medium heat. Add remaining flour. Cook, stirring, for 1 minute or until mixture bubbles. Reduce heat to low. Gradually add milk, stirring constantly, until mixture is smooth. Add cream. Increase heat to medium. Cook, stirring for 5 minutes or until mixture bubbles and thickens. Stir in parmesan and remaining cheddar. Stir until smooth. Season with salt and pepper.
• Step 5 Drizzle chicken with cheese sauce and sprinkle with extra basil. Serve.