Chicken Roast with Green Cornmeal

Name: Chicken Roast with Green Cornmeal
Yield: 6
Ingredients: 2 cups of cassava flour; 1/2 cup of finely chopped onion; 1/4 cup of grated Parmesan cheese; 4 tablespoons of olive oil; 1 tablespoon of salt; 300g of fresh mushroom cut into slices; 2 bay leaves; 2 chicken breasts without skin and bone; 1.5 liters of water; 1 can of cream of milk; 1 can of green cornmeal drained; Accessory; Shape with 25cm diameter

1
2 cups of cassava flour
2
1/2 cup of finely chopped onion
3
1/4 cup of grated Parmesan cheese
4
4 tablespoons of olive oil
5
1 tablespoon of salt
6
300g of fresh mushroom cut into slices
7
2 bay leaves
8
2 chicken breasts without skin and bone
9
1.5 liters of water
10
1 can of cream of milk
11
1 can of green cornmeal drained
12
Accessory
13
Shape with 25cm diameter

Ingredients

1
2 cups of cassava flour
2
1/2 cup of finely chopped onion
3
1/4 cup of grated Parmesan cheese
4
4 tablespoons of olive oil
5
1 tablespoon of salt
6
300g of fresh mushroom cut into slices
7
2 bay leaves
8
2 chicken breasts without skin and bone
9
1.5 liters of water
10
1 can of cream of milk
11
1 can of green cornmeal drained
12
Accessory
13
Shape with 25cm diameter

Directions

1
1
2
Boil the water and add the chicken, salt, and bay leaves
3
Cook for 30 minutes or until it's tender
4
Drain and shred the meat
5
2
6
In a skillet, heat the olive oil over low heat and add
7
the onion and shredded chicken
8
Refry, stirring occasionally, for 5 minutes
9
3
10
Preheat the oven to medium temperature
11
Mix delicately
12
the chicken with cream of milk, green cornmeal, and mushroom, and place it in a baking dish
13
4
14
Sprinkle with Parmesan cheese and bake for 30 minutes or until it's lightly golden brown on the surface
15
Remove from the oven and cover with cassava flour
16
Serve immediately with white rice and garnish with a sprig of chives.