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In a 30cm x 24cm baking dish arrange chicken breasts, potato slices, bell pepper rings, onion slices and tomato slices on top of each other.
In a saucepan add water, crushed garlic, chopped coriander, MAGGI Less Salt Chicken Stock cubes, white pepper and corn flour. Bring to boil with constant stirring and simmer for 5 minutes or until the sauce slightly thickens.
Pour prepared sauce into the baking dish, cover with foil and bake in a 200˚C oven for 1 hour 30 minutes or until potatoes become tender.
Pour lemon juice on top of the baked dish and garnish with chopped parsley then serve.
Per Portion of 300g
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