- 1 Shallot
- 4 Bulb fennel
- 8 small Artichokes
- 8 sun-dried tomatoes
- 2 tablespoons Olive oil
- 8 sprigs fresh rosemary
- 8 skinned chicken breast fillets
- 1 pinch ground black pepper
- 500 ml Water
- 2 cubes MAGGI Less Salt Chicken Stock
- 8 leaves fresh parsley
- 8 teaspoons Balsamic vinegar
Braised Chicken Breast with Artichoke and Fennel
INGREDIENTS
Braised Chicken Breast with Artichoke and Fennel with
Braised Chicken Breast with Artichoke and Fennel with 
- 1 Shallot
- 4 Bulb fennel
- 8 small Artichokes
- 8 sun-dried tomatoes
- 2 tablespoons Olive oil
- 8 sprigs fresh rosemary
- 8 skinned chicken breast fillets
- 1 pinch ground black pepper
- 500 ml Water
- 2 cubes MAGGI Less Salt Chicken Stock
- 8 leaves fresh parsley
- 8 teaspoons Balsamic vinegar
HOW TO PREPARE
Braised Chicken Breast with Artichoke and Fennel with
Braised Chicken Breast with Artichoke and Fennel with
1
Chop the onion, fennel, artichokes and dried tomatoes and braise in a casserole with olive oil and rosemary. Do not brown.
2
Season the chicken breasts with rosemary and black pepper and add to the vegetables.
3
Add the MAGGI Less Salt Chicken Stock cubes and the water. Bring to a boil.
4
Cover the pot and place in 220 °C oven for 8 to 9 minutes.
5
Remove the chicken breasts and cut into thin slices. Completely reduce the cooking liquid over medium heat.
6
Add the parsley to the vegetables and add the balsamic vinegar.
7
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.
NUTRITIONAL INFORMATION
Braised Chicken Breast with Artichoke and Fennel with
Braised Chicken Breast with Artichoke and Fennel with
- Energy 361 (Kcal)
- Protein 51 (g)
- Total Fat 8.4 (g)
REVIEWS
Braised Chicken Breast with Artichoke and Fennel with
