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CATEGORY CUISINE TAG YIELD
Eggs, Vegetables, Meats Cooking liv, Import 1 Servings

INGREDIENTS

1/2 Stick butter, softened
2 t Sugar
1 Egg white
1/2 t Salt
3 T Yellow cornmeal
1 T Flour
2 T Freshly grated parmesan
1 T Vegetable oil
2 Whole boneless chicken
breasts about 2
pounds
cut into 2-inch pieces
1 T Butter
3 T Flour
1 Onion, chopped fine
1 Green bell pepper, chopped
fine
1 Rib celery, chopped fine
1 1/4 c Chicken broth
4 Fresh or canned plum
tomatoes chopped
1 t Chili powder
1 c Fresh corn kernels including
pulp scraped from cobs
1/2 c Thinly sliced scallion
greens
1/4 c Loosely packed fresh basil
leaves chopped

INSTRUCTIONS

Make the corn wafers:  In a bowl with an electric mixer cream the
butter, add sugar, and  beat the mixture until it is light and fluffy.
Add the egg white and  salt and beat the mixture at low speed for 5
seconds, or until it is  just combined. The mixture will be lumpy. Add
the cornmeal, flour and  Parmesan and stir the mixture until it is just
combined. Transfer the  mixture to a small bowl and chill it, covered,
for at least 4 hours  or overnight. Arrange rounded teaspoons of the
mixture 3 inches apart  on buttered baking sheets and with a fork
dipped in cold water  flatten them carefully to form 2-inch rounds.
Bake the wafers in  batches in the middle of a preheated 425 degree
oven for 5 to 6  minutes, or until the edges are golden brown, with a
spatula transfer  the wafers immediately to racks, and let them cool.
In a 9-inch cast iron skillet heat the oil over moderately high heat
until it is hot but not smoking and in it brown the chicken, patted
dry and seasoned with salt and pepper, in batches, transferring it as
it is browned to a bowl. To the fat remaining in the skillet add the
butter and flour and cook the roux over moderately low heat, stirring
constantly, until it is the color of peanut butter. Stir in the  onion,
bell pepper, and celery and cook the mixture, stirring  occasionally,
until the vegetables are softened. Add the broth,  tomatoes, chili
powder, and chicken with any juices that have  accumulated in the bowl,
simmer the stew, covered, for 6 to 8  minutes, or until the chicken is
cooked through, and stir in the  corn. The stew may be prepared up to
this point 1 day in advance and  kept covered and chilled. Before
serving, stir in the scallion greens  and basil, season with salt and
pepper, and serve it in bowls topped  with the corn wafers.  Yield: 4
to 6 servings  NOTES : Recipe courtesy of Gourmet Magazine  Recipe by:
Cooking Live Show #CL9046  Posted to MC-Recipe Digest by "Angele and
Jon Freeman"  <jfreeman@comteck.com> on Feb 7, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2489
Calories From Fat: 1274
Total Fat: 144.2g
Cholesterol: 575.8mg
Sodium: 6281.7mg
Potassium: 4844.7mg
Carbohydrates: 148.2g
Fiber: 28.2g
Sugar: 47.7g
Protein: 161.7g


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