1 chicken breast, approximately 1.15 kg
1 can of evaporated milk
1 medium onion, finely chopped
1 hand of fresh parsley
Salt and pepper to taste
2 tablespoons Worcestershire sauce
1 egg yolk
3/4 cup cornmeal (not sifted)
Processed in a blender
Margarine
1 chicken breast, approximately 1.15 kg
1 can of evaporated milk
1 medium onion, finely chopped
1 hand of fresh parsley
Salt and pepper to taste
2 tablespoons Worcestershire sauce
1 egg yolk
3/4 cup cornmeal (not sifted)
Processed in a blender
Margarine
Clean the chicken and cut it into serving pieces
In a large bowl, combine evaporated milk, egg yolk, chopped onion, Worcestershire sauce, salt, pepper, and parsley
Add the chicken pieces and let them marinate overnight
Lay out a baking sheet with aluminum foil
Dip each chicken piece in the cornmeal mixture processed in a blender and place it on the prepared baking sheet, skin side up
Generously cover all the chicken pieces with small pieces of margarine and bake in a medium oven for 45 minutes or until the chicken is tender
Do not need to turn the chicken pieces, but be careful not to stack one piece on top of another.
