Place aluminum foil on a surface, grease with butter, and add the breasts, then season both sides with garlic powder, pepper, and salt. Cover them with aluminum foil.
Place the aluminum-wrapped breasts in a pan over medium-high heat and cook covered for 3 minutes. Remove, take off the aluminum, and set aside.
Add the onion to the same pan over high heat; once translucent, add the corn cream along with the evaporated milk, then return the breasts, mix well, and cook for 4 minutes.
Garnish the chicken with creamy corn sauce, sprinkle with cilantro and Parmesan cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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