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
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.