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Ingredients 11 items

  • 2 packet white mushrooms or 500 g, washed and sliced
  • 6 medium skinned chicken breast fillets or 1 kg
  • 300 g baby asparagus, fresh and cleaned
  • 1 tablespoon vegetable oil
  • 1 large onion or 200 g, finely chopped
  • 3 cloves crushed garlic
  • 1 cup water or 250 ml, hot
  • 2 cubes MAGGI Chicken Stock or 20 g
  • 2 teaspoons dried rosemary
  • 2 cups fresh cream or 500 ml
  • ½ cup grated parmesan cheese or 60 g

How to prepare

  1. Place sliced Mushrooms on the bottom of an ovenproof dish, roughly about 30cmx20cmx10cm in size.
  2. Flatten each Chicken Breast, using a mallet, to a 1cm thickness.
  3. On a flat surface, lay out a flattened chicken breast, place 6-7 Asparagus pieces (about 50 g) in the center and, roll chicken breast around the asparagus.
  4. Heat Vegetable Oil in a nonstick frying pan. Gently fry each rolled chicken breast on all sides until slightly golden (about ¾ cooked) and place in the oven dish over the sliced mushrooms.
  5. Using the same pan, sauté Onions until soft, add Garlic, Water, MAGGI Chicken Stock cubes and Rosemary to the pan and bring to a boil.
  6. Add Cream & half of the Parmesan Cheese (1/4 cup) to the sauce and bring to a boil.
  7. Pour cream sauce over the Chicken and Mushrooms and sprinkle on top with the remaining Parmesan Cheese.
  8. Bake in a preheated oven at 180 degrees Celsius, for 30 minutes or until slightly golden on top.
  9. Allow to cool slightly and serve with Rice or Fresh Baguette.

Nutritional informations

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