Neapolitan-style chicken

1. 1 Sauté the chicken with plenty of sauce. Separate and shred the chicken pieces in a greased serving dish. Reserve the sauce.
2. 2 Then mix the chicken sauce with the white sauce and pour it over the shredded chicken.
3. 3 Beat 2 egg whites to stiff peaks, then top with the mozzarella and sprinkle with Parmesan. Bake until the cheese melts.

White sauce

1. 4 Cook 1 cup of milk with Claybon. Dissolve the cornstarch in the other cup of cold milk. Add the Parmesan.
2. 5 Add the cooked milk and Claybon to the mixture (milk + cornstarch + cheese). Heat, add the heavy cream and do not let it boil.