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   Ingredients :
6 breast chicken fillets, boned and skinless
1 ½ cup cornmeal (polenta)
¾ cup grated parmesan cheese
¼ cup parsley, finely chopped
2 eggs, slightly beaten
Vegetable Oil

Corn Cream:
3 ½ cups corn kernels
1 teaspoon sugar
5 tablespoons butter
5 tablespoons flour
1 ¾ cups evaporated milk
2 ½ cup corn cooking water
1 teaspoon mustard
1 red pepper, peeled, seeded and deveined, blanched and chopped

Trim and rinse chicken fillets and pat dry. Pound fillets to flatten slightly. Season fillets with salt and pepper.

Place cornmeal with parmesan cheese and parsley in a large dish. Place eggs on a bowl.

Dredge fillets cornmeal, dip in eggs and dredge again in cornmeal to cover. Heat oil in a large skillet and cook fillets, over medium heat, until tender and golden on both sides. Remove and place on towel paper to drain. Cover and reserve at warm temperature.

Corn Cream:
Cook kernels in water with sugar until tender. Drain kernels and reserve cooking liquid.

Melt butter in a saucepan, add flour and cook stirring for 2 minutes. Gradually stir in milk and 2 ½ cups of cooking liquid. Bring to a boil and cook over medium heat until sauce thickens slightly. Season with mustard, salt, pepper and nutmeg. Stir in chopped red pepper and cooked kernels.

Place chicken fillets on a serving dish and cover with corn cream. Serve immediately.

6 servings

Suggested side dishes:
Sauteed mushrooms with balsamic vinegar
Potato and three cheese mold
Purée souffle

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