• Preheat oven to 325.
• Steam broccoli for 5 minutes until crisp-tender. (I steam in the microwave covered with plastic wrap for 4-5 minutes.) More or less time may be needed, depending on thickness of broccolini. Drain in colander.
• Slice the chicken lengthwise in half. Salt and pepper each side.
• In a medium frying pan, melt the butter; whisk in the flour and cook for 1-2 minutes (until no longer lumpy).
• Gradually whisk in chicken broth, sherry cooking wine and milk or half and half, until mixed well. Bring to a boil and then reduce to a simmer until the sauce is thickened.
• Add curry powder. Add 2 cups of the cheese; blend and whisk until combined. Salt and pepper to taste.

Prepare the dish:

• Add 1 cup of curry sauce to the bottom of a prepared (sprayed) 9×13 pan.
• Roll a few sprigs of broccolini in each chicken breast; place seam side down in the pan. Continue until pan is full. Heavily salt and pepper both sides.
• Pour sauce over top and sprinkle with Panko crumbs. Cover with aluminum foil. Make several slits in aluminum foil for steam to escape.
• Bake for 30 minutes; remove foil and bake an additional 10 minutes to allow the Panko crumbs to get golden.
• Serve hot over cooked brown rice.