// // Ingredients: 4 Chicken Breasts (cut into strips) 5 slices white bread, crustless 1 1/4 cups chicken broth 1/4 cup vegetable oil 1 large onion, thinly sliced 2 cloves garlic, minced 2 frozen aji amarillo, seeded, deveined and finely chopped 2 large tomatoes, seeded and chopped 1 tsp salt 1/2 cup grated parmesan cheese 1/4 cup toasted ground walnuts 1/4 cup evaporated milk 4 cooked medium golden potatoes, cut in thick slices 8 pitted olives 2 hard boild eggs, cut into wedges Procedure: Soak bread in 1 cup of the broth. Let stand 5 minutes. Place in food processor or blender container and blend on high until creamy. Reserve. Heat oil in a large skillet on high heat. Cook chicken strips, turning occasionally to brown on all sides, 2 to 3 minutes. Remove chicken from skillet and reserve. Add onion, garlic and aji in skillet and cook until onion is tender, 2 to 3 minutes. Stir in reserved bread and the tomatoes. Reduce heat and simmer 10 minutes. Mix in chicken, salt, 1/4 cup of the cheese, walnuts, milk and remaining broth. Simmer 3 to 4 minutes or until sauce is slightly thickened and the chicken is heated through. Serve with the potatoes, olives, eggs and sprinkled with remaining 1/4 cup grated cheese. // //
