Cook the entire chicken breast in a pot of water, without salt or anything. Once ready, put the broth aside for later and let the breast cool. When the chicken breast has cooled off, shred it with your hands and save it for later.
Make a paste with the yellow pepper by removing the seeds and veins and, with a little bit of the chicken broth, liquefying it until it has a creamy texture; then set it aside.
Heat a deep pan and sauté the garlic and onion previously chopped into small pieces. Then add the yellow pepper paste and mix it all, adding some salt and pepper.
In another bowl add the bread crumbs with a little of the chicken broth until you have a thick mixture.
Add this dough to the pan with the sauce. Stir well and add the ground walnuts and the shredded chicken breast.
Add 1 cup of the broth and lower the heat to cook it slowly.
After 5 minutes add the Parmesan cheese and let it cook for another 5 minutes.
If it has thickened a lot, you can add more broth, if it is too watery, you can add more cheese.
After 10 minutes, remove from the heat, add the evaporated milk and stir it well. Then serve with black olives, white rice, and slices of the cooked egg.
In another bowl add the bread crumbs with a little of the chicken broth until you have a thick mixture.
Add this dough to the pan with the sauce. Stir well and add the ground walnuts and the shredded chicken breast.
Add 1 cup of the broth and lower the heat to cook it slowly.
After 5 minutes add the Parmesan cheese and let it cook for another 5 minutes.
If it has thickened a lot, you can add more broth, if it is too watery, you can add more cheese.
After 10 minutes, remove from the heat, add the evaporated milk and stir it well. Then serve with black olives, white rice, and slices of the cooked egg.