Baked Chicken And Asparagus Delight Recipe

About this recipe

A high-protein dinner featuring tender chicken breasts baked with creamy asparagus and mushrooms, topped with crunchy almonds for a satisfying finish.

Ingredients

• 350G Typically Daylesford Organic Chicken Breasts
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Cooks & Co Sliced Mushrooms
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• - Fine Food Specialist Green Asparagus
• 200G All Things Butter Unsalted Butter
• 308G Roasted Sunflower Seeds, 308G
• - Ds Cjo Soy Sauce For Soup 840ml

Instructions

1. 1. Preheat the oven to 350°F (175°C). Spray a 13 x 9-inch baking dish with non-stick cooking spray.
2. 2. Arrange 4 chicken breasts evenly in the prepared baking dish.
3. 3. Drain and layer asparagus over the chicken breasts.
4. 4. In a mixing bowl, combine 5 oz milk, 1/4 cup butter (melted), 8 oz sliced mushrooms, 1 finely chopped onion, 2 tsp soy sauce, 1/2 tsp pepper, and 1 can of asparagus. Stir until well blended.
5. 5. Pour the mixture evenly over the chicken and asparagus in the baking dish.
6. 6. Bake in the preheated oven for 30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
7. 7. Sprinkle 1/2 cup sunflower seeds over the dish during the last 5 minutes of baking.
8. 8. Remove from the oven and let rest for 5 minutes before serving. Serve warm.