STUFFED CHICKEN BREAST – PHASE 2Jess Arroyo
200g chicken breast – butterflies and bashed out thin (like schnitzel)
2 fresh asparagus spears
3 sun dried tomatoes (NOT IN OIL) – cut in strips.
Salt and pepper
Lay out chicken breast and layer asparagus and sun dried tomatoes on top.
Season to your liking with salt and pepper.
Place in an oven tray with water. Cover with foil and bake at 180 degrees Celsius until cooked through.
Makes 2 servings