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- Ingredients
- Recipe
- Chicken breast1 kg
- Sour cream1 unit(s)
- Corn1 unit(s)
- Cottage cheese1 unit(s)
- Olive to taste
- Mozzarella cheese200 g
- Salt, black pepper, oregano and chicken sazon to taste
- Straw Potato1 unit(s)
- Garlic4 unit(s)
- Lemon1 unit(s)
- Water1/2 cup
- Clean and season the chicken breast with garlic, lemon, salt, black pepper and seasoning.
- In a pressure cooker, put the chicken breast to cook for about 15 minutes or even less, keep an eye on it so it doesn't burn. Once cooked, shred and set aside!
- In a blender, beat the cream cheese, the green corn and the water.
- Sauté the cream in the blender along with the shredded chicken and olives until thick.
- In a refractory place the refogado cover with the cheese and finish with oregano and potato straw. Bake in the oven until browned