Homemade arepas are easy to make, and so versatile. You can eat them plain, or stuff them with your favorite filling. They are a typical South American treat.
In a large bowl mix together arepa flour, and Kosher salt.
Slowly add in the water, mixing with a wooden spoon.
Cover, and let it rest for about 25 minutes.
Start making patties that are about 4" in diameter by ½" thick. You need this thickness so you can split them.
Heat oil in pan (I use a cast iron skillet) to medium heat, and cook until the arepas are brown on both sides.
Bake in the oven at 350 degrees for about 15 minutes.
Poke holes in chicken breast with a fork then place dressing in a large sealable bag, and put the chicken inside. Allow it to marinate in the refrigerator for about one hour
Heat olive oil in non-stick pan on medium, and cook chicken covered, for about 5 minutes on each side. If chicken breasts are thick, you might need to cook longer.
Place chicken on a cutting board, and shred using two forks.
Place shredded chicken back in the same skillet, sprinkle in salt, and stir.
Add onion, garlic, and cilantro and stir to combine. Cook for about 10 minutes on medium, stirring often.
Add dressing and stir.
Slice arepa in half lengthwise. Fill with about 4 oz. of chicken each. Sprinkle with queso fresco and cilantro. Top with other arepa slice, like a sandwich.