Chicken Torta with Bell Pepper and Garlic Cream Sauce

Name: Chicken Torta with Bell Pepper and Garlic Cream Sauce
Yield: 15
Ingredients: Milk Breading; 3 cups of wheat flour (360 g); 1 cup of salted butter (200 g); Salt and black pepper to taste; 1 egg; 2 tablespoons of heavy cream without whey; Fillling; 600 g of boneless chicken breast with skin removed; 2 tablespoons of olive oil (30 ml); 1 cup of garlic paste cut into thin slices (75 g); 2 cups of diced tomatoes, seeds removed; 1/3 cup of green bell pepper cut into fine strips; 1/3 cup of yellow bell pepper cut into fine strips; 1 tablespoon of chopped thyme; 1/2 cup of canned cornmeal (240 g); Salt to taste; 1 cup of fresh heavy cream (300 ml); 3 eggs; 1/2 tablespoon of grated Parmesan cheese; Accompaniment; A rectangular shape of 20 x 30 cm

1
Milk Breading
2
3 cups of wheat flour (360 g)
3
1 cup of salted butter (200 g)
4
Salt and black pepper to taste
5
1 egg
6
2 tablespoons of heavy cream without whey
7
Fillling
8
600 g of boneless chicken breast with skin removed
9
2 tablespoons of olive oil (30 ml)
10
1 cup of garlic paste cut into thin slices (75 g)
11
2 cups of diced tomatoes, seeds removed
12
1/3 cup of green bell pepper cut into fine strips
13
1/3 cup of yellow bell pepper cut into fine strips
14
1 tablespoon of chopped thyme
15
1/2 cup of canned cornmeal (240 g)
16
Salt to taste
17
1 cup of fresh heavy cream (300 ml)
18
3 eggs
19
1/2 tablespoon of grated Parmesan cheese
20
Accompaniment
21
A rectangular shape of 20 x 30 cm

Ingredients

1
Milk Breading
2
3 cups of wheat flour (360 g)
3
1 cup of salted butter (200 g)
4
Salt and black pepper to taste
5
1 egg
6
2 tablespoons of heavy cream without whey
7
Fillling
8
600 g of boneless chicken breast with skin removed
9
2 tablespoons of olive oil (30 ml)
10
1 cup of garlic paste cut into thin slices (75 g)
11
2 cups of diced tomatoes, seeds removed
12
1/3 cup of green bell pepper cut into fine strips
13
1/3 cup of yellow bell pepper cut into fine strips
14
1 tablespoon of chopped thyme
15
1/2 cup of canned cornmeal (240 g)
16
Salt to taste
17
1 cup of fresh heavy cream (300 ml)
18
3 eggs
19
1/2 tablespoon of grated Parmesan cheese
20
Accompaniment
21
A rectangular shape of 20 x 30 cm

Directions

1
Milk Breading
2
In a bowl, combine flour, butter, salt, and black pepper
3
Mix the ingredients with your fingertips until they form a breadcrumb-like texture
4
Add the egg and heavy cream
5
Mix again to form a homogeneous mass
6
Let it rest in the refrigerator for 30 minutes. Reserve
7
Fillling
8
1
9
Cook the chicken in water with salt
10
2
11
Drain, let it cool, and shred the meat. Reserve
12
2
13
In a pan, heat the olive oil, add garlic paste, and sauté until soft
14
Add the shredded chicken, diced tomatoes, green bell pepper, yellow bell pepper, thyme, cornmeal, salt, and sauté well. Reserve
15
3
16
In a bowl, mix heavy cream, eggs, Parmesan cheese, salt, and mix well. Reserve
17
Assembling
18
With the milk breading, line the rectangular shape without greasing it
19
Add the chicken filling and reserved egg mixture
20
Dust with beaten egg
21
Bake in a preheated oven at 220°C for 35 minutes
22
Let it cool and serve.