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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 Less Salt Chicken Stock 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.
Per Portion of 300g
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