Baked Chicken Breast with Stuffed Tomato and Asparagus

Baked Chicken Breast with Stuffed Tomato and Asparagus

Chicken:

Ingredients

1. Chicken Breast
2. 3/4 tablespoon of Minced Garlic
3. Coarse Black Pepper
4. Mixed Herbs (eg. Brand Masterfood)
5. Sea Salts
6. 1 1/2 tablespoon of Olive Oil

Steps

1. Sprinkle Salts on Chicken Breast
2. Sprinkle Black Pepper
3. Sprinkle Mixed Herbs
4. Spread Minced Garlic
5. Add Olive Oil
6. Marinate the above for 30 minutes

Stuffed Tomato with Swiss Brown Mushroom:

Ingredients

1. Tomatoes (Any amount)
2. Swiss Brown Mushroom (150g, Sliced)
3. 1 tablespoon of Minced Garlic
4. 4 tablespoon of Tempura Sauce
5. Coarse Black Pepper
6. 1 tablespoon of Olive Oil

Steps

1. Slice off the tomatoes top and scoop out the tomatoes, leaving 0.8cm depth
2. Add Olive Oil on Hot Pan
3. Add Garlic and stir-fry until fragrant (before it turned brown)
4. Add Mushroom and stir-fry for approx 2 minutes
5. Add Tempura Sauce, sprinkle Black Pepper and stir-fry to mix well until mushroom is cooked (approx 2 minutes)
6. Fill up Tomato with Mushroom

Ingredients (Asparagus)

1. 6 to 8 Small Asparagus (Cut off approx 3cm from the bottom, and Peel off the 1st layer using a fruit peeler)

Steps (Baking)

1. Place Asparagus on Baking Tray
2. Sprinkle Salts
3. Place Chicken Breast on top of Asparagus
4. Place Tomatoes on Baking tray
5. Bake the above for approx 15 to 20 minutes in a preheat oven, 200 degree celius
6. At 12 minutes, turn the chicken breast and adjust timing according.