Ingredients

• 1 kg of shredded chicken breast
• 500 g of sliced palmito
• 1 liter of milk
• Corn starch to give the point
• Nutmeg
• Salt to taste
• 2 tablespoons butter
• 2 glasses of curd
• 4 cloves of garlic
• 1 onion, finely chopped
• Olive oil to taste
• 2 tablespoons of tomato paste
• 200 g of grated mozzarella

Preparation

1. Cook and shred the chicken.
2. Sauté in olive oil with garlic and onion.
3. Season with salt and tomato extract.
4. Place on a platter and set aside.
5. In a pan heat butter and fry the garlic and onion, then add the palmito and sauté and add about 800 ml of milk.
6. Dissolve the corn starch in 200 ml of milk and thicken the sauce.
7. Add the nutmeg and salt to taste.
8. Place over the chicken.
9. Place the curd on top.
10. Then the mozzarella.
11. Bake for about half an hour. Serve with white rice and potatoe chips.