| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | St. Louis | Chicken & p, Cooking lig | 8 | Servings |
INGREDIENTS
| 1 | t | Margarine Or Butter |
| Cooking Spray | ||
| 2 | c | Onion, Chopped |
| 1/2 | c | Green Bell Pepper, Chopped |
| 1/3 | c | Poblano Chile Or 4.5 Oz |
| Green Chiles Drained And | ||
| Chopped | ||
| 1 | Garlic Clove, Minced | |
| 1 1/2 | t | Cumin Seed |
| 1 | t | Ground Coriander |
| 1/4 | c | Cider Vinegar |
| 4 | c | Shredded Cooked Chicken |
| Breast About 1 1/2 | ||
| Lbs. | ||
| 2 | T | Brown Sugar |
| 1 | oz | Unsweetened Chocolate |
| Grated | ||
| 1 | Bottle, 12 Oz. Chili Sauce | |
| 1 | 10 1/2 Oz. Low-Salt | |
| Chicken Broth | ||
| 1 | 11.5 Oz. Refrigerated Corn | |
| Bread Twists |
INSTRUCTIONS
Preheat oven to 375. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers, and garlic, and saute 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into a 11x7 inch baking dish coated with cooking spray. Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375 for 25 minutes or until golden brown; let stand 15 minutes before serving. Shared by Jill Proehl, REG 2, St. Louis, MO Recipe by: Cooking Light, Jan/Feb 1998 Posted to recipelu-digest by Jill Proehl <jpxtwo@swbell.net> on Feb 25, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 265
Calories From Fat: 104
Total Fat: 11.7g
Cholesterol: 55.3mg
Sodium: 1142mg
Potassium: 537.2mg
Carbohydrates: 12g
Fiber: 2.6g
Sugar: 6.3g
Protein: 28.2g