Instructions

Pour water in a Stainless steel Magefesa pot.  Add a sprig of oregano, 1/2 onion, salt and pepper. Incorporate chicken breasts and cook until done and tender. Reserve the cooking broth. Soak bread crumb in the cream. Chop onion, bell pepper and garlic. Heat the oil and butter mixture in a Nonstick Magefesa casserole. Cook vegetables until soft.
Shred chicken breasts and add to casserole. Cover with white wine. Cook for a few minutes over medium heat until alcohol evaporates completely. Incorporate bread crumb and milk to the casserole and let cook over medium heat for 5 or 6 minutes, stirring from time to time. Add corn. If we find the cream to be too thick, add some of the chicken cooking broth until the desired thickness is achieved. Season with salt, pepper and oregano to taste and pour the mixture into individual clay pots. Chop cilantro and sprinkle over the cream, cover with grated cheese and  place in the oven at 355°F until cheese browns evenly.

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