For the fricassee
Beat the cream, curd cheese and half the corn in a blender.
In a pan, heat the oil and sauté the onion and garlic. Add the extract and the chicken, season with salt and pepper. Stir in the rest of the corn, olives, tomatoes, whipped cream and parsley. Boil for about 5 minutes, stirring constantly.
.Finalization
Transfer the cream to a 22x22cm dish and cover with the grated mozzarella. Bake in a preheated oven at 180°C for about 12 minutes until golden brown. Finalize com a batata palha.
