Thursday, October 1, 2009
Preparation time : 20 minutes
Cooking time : 1 hour, 30 minutes
6 boneless and skinned chicken breasts or 500 g
3 medium potatoes or 600 g, cut into medium slices
1 medium green bell pepper or 150 g, cut into rings
1 medium onion or 150 g, cut into round slices
2 medium tomatoes or 300 g, sliced
2 cups water or 500 ml
1 tablespoon garlic, crushed
2 tablespoons coriander leaves, chopped
2 cubes MAGGI® Chicken Less Salt Bouillon
¼ teaspoon white ground pepper
1 tablespoon corn flour
¼ cup lemon juice
1 tablespoon fresh parsley, chopped for garnish
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® Chicken Less Salt Bouillon 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.
Fats : 2.80 g
Protein : 27.00 g
Carbohydrate : 31.00 g
Energy : 255.00 Kcal
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