Chicken Asparagus

Cuisine: Italian
Category: Light & Tasty
Serves: 5 persons
Difficulty: Medium
Cost: Cheap

Ingredients
2 tablespoons vegetable oil
8 boneless and skinned chicken breasts or 700 g
1 medium onion or 150 g, chopped
2 cloves garlic, finely chopped
3 medium tomatoes or 450 g, peeled and chopped
1 tablespoon tomato paste
2 cubes MAGGI® Chicken Less Salt Bouillon
2 cups water or 500 ml
1 teaspoon dried sage leaves
1 teaspoon dried oregano
¼ teaspoon white ground pepper
1 cup baguette or 65 g, cut into cubes
1 tin canned asparagus or 450 g, cut into halves
8 slices low fat mozzarella cheese

Preparation
Warm vegetable oil in a large non-stick pan fry, add and fry chicken breasts for 8-10 minutes or until they become cooked. Remove from pan and set aside.

Add garlic and chopped onions to the same oil and cook over medium heat for 3-4 minutes or until onions become tender.

Add chopped tomatoes, tomato paste, MAGGI® Chicken Less Salt Bouillon cubes, water, sage, oregano and white pepper. Bring to boil with stirring then simmer on low heat for 5 minutes. Add baguette bread, mix well for 5 minutes or until bread pieces become very soft then pour mixture into a 30cm x 24cm oven dish.

Arrange chicken breasts on top, topped with asparagus and cheese.

Bake in a 200˚C oven for 5-6 minutes or until cheese is melted then serve.

Timing Facts

Preparation time : 20 minutes
Cooking time : 35 minutes

Nutritional Information

Fats : 12.00 g
Protein : 43.00 g
Carbohydrate : 19.00 g
Energy : 359.00 Kcal