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Chicken with cream of corn au gratin
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
3 servings
Ricota e
@ricotaemaricota- Ingredients
- Recipe
- Chicken breast500 g
- Lemon Juice1/2 unit(s)
- Salt and Black Pepper to taste
- Garlic Clove3 unit(s)
- Saffron1 teaspoon
- Chimichurri2 dessert spoon
- Milk1.1/2 cup
- Vegetable broth1 unit(s)
- green corn2 can(s)
- Butter1 tablespoon
- Onion1 unit(s)
- Sour cream200 ml
- Mozzarella to taste
- Parmesan cheese3 tablespoon
- Cut the chicken breast into files and season with lemon juice, salt and pepper to taste, saffron, chimichurri and two cloves of garlic and set aside.
- In the blender, beat the milk, corn, vegetable stock until obtaining a homogeneous cream.
- Heat the butter and sauté a clove of chopped garlic and the chopped onion, add the beaten corn and cook until thickened, season with salt and pepper to taste.
- Coat the chicken fillets in the egg and breadcrumbs and bake at 200 degrees for 15 minutes or fry in hot oil.
- After roasting, place the files in a refractory, pour the cream of corn, throw the mozzarella and Parmesan cheese on top and take it to the oven for 20 minutes at 180 degrees.
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