I love unique dishes, the kind where we just make rice and a salad to go with it and everything is fine! This is how it is. Easy, quick and delicious!
To avoid creating confusion, because in the photos we can’t get an idea of the correct dimensions, this refractory in the images in the post looks like a ramekin like an individual one, but it’s big and deep, it’s more or less the diameter of a flat plate. Clarifications made, let’s get to the recipe:
For the creamed corn:
Sauté 1/2 chopped onion in butter, add 1 can of corn with water and 1/2 envelope of powdered chicken broth.
When it boils, add 1 box (200g) of cream. Mix well and blend with a mixer or blender. I like the texture of corn in small pieces and with skins, so I don’t beat it too much. If you prefer a smoother cream, beat more and pass through a sieve.
The chicken: Brown 1 previously seasoned chicken breast cut into cubes in a non-stick frying pan (in the seasoning I used vinegar, mustard, soy sauce and complete seasoning, but you can season it however you want).
Assembly: In a refractory, place the chicken cubes, cover with the corn cream, sprinkle with grated parmesan and place in the oven to brown. Makes 4 servings.
* As none of the ingredients were raw, I just used the oven grill to form this “crust”. If your oven doesn’t have a grill, it takes a little longer for it to form.
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