Chicken: * 6 fillets of pechuga of Chicken (3 pechugas whole), without skin * 1 ½ cup of polenta * ¾ of parmesano Cheese cup * ¼ of cup of perforated parsley * 2 eggs, slightly mixed * salt * pepper * Vegetal oil cream of Choclo: * 3 ½ cups of choclo tender, shelled * 1 Sugar teaspoon * 5 spoonfuls of mantequilla * 5 spoonfuls of flour * 1 ¾ evaporated milk cup * 2 ½ cup of the water in which choclo cooked * 1 mustard teaspoon * 1 pepper, bare, without veins nor seeds, whitened and pricked * salt * pepper * Moscada Nut