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Chop the onion, fennel, artichokes and dried tomatoes and braise in a casserole with olive oil and rosemary. Do not brown.
Season the chicken breasts with rosemary and black pepper and add to the vegetables.
Add the MAGGI Less Salt Chicken Stock cubes and the water. Bring to a boil.
Cover the pot and place in 220 °C oven for 8 to 9 minutes.
Remove the chicken breasts and cut into thin slices. Completely reduce the cooking liquid over medium heat.
Add the parsley to the vegetables and add the balsamic vinegar.
Arrange the vegetables in the center of the serving dish and place the chicken breasts on top. Pour some sauce over and garnish with rosemary.
Per Portion of 300g
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