Cut the chicken breasts into cubes (about 1/2 x 1/2) and marinate them with some olive oil, soya sauce, salt, sugar and spices by choice that do not color. Leave them to season for about 1-2 hours. Heat a pan on high heat and put a small amount of olive oil at the bottom.
Put the chicken in the pan and stew it until the meat whitens on all sides. Then take it out, in order for it not to become tough and pour the liquid out, so it does not get in your way. Brush the pan and put in the butter, 1 teaspoon olive oil and cream. Cut the blue and parmesan cheeses into very thin pieces (or grate them) and throw them in.
Stir and when they start to melt, add the processed cheese (also cut into small pieces for quicker melting). If necessary, add more cream and stir until the mixture is homogeneous (over medium or low heat). When you get a white sauce, add a little sugar (about 1 teaspoon) and the chicken without the liquid.
Turn up the heat and close with a lid. After 1-2 minutes, remove from the heat and serve with blueberries sprinkled on top. The dish goes well with beer and a nice sweet white wine. Pleasant cooking and bon appetit!