• 5servings
  • 35minutes
  • 359calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12, C, D
MineralsIodine, Fluorine, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 8 boneless and skinned chicken breasts or 1 medium onion or 150 g, chopped

  3. 2 cloves garlic, finely chopped

  4. 3 medium tomatoes or 450 g, peeled and chopped

  5. 1 tablespoon tomato paste

  6. 2 cubes MAGGI® Chicken Less Salt Bouillon

  7. 2 cups water or 500 ml

  8. 1 teaspoon dried sage leaves

  9. 1 teaspoon dried oregano

  10. 1/4 teaspoon white ground pepper

  11. 1 cup baguette or 65 g, cut into cubes

  12. 1 tin canned asparagus or 450 g, cut into halves

  13. 8 slices low fat mozzarella cheese

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. 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.

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

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


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