| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | St. Louis | Chicken & p, Cooking lig | 8 | Servings |
INGREDIENTS
| 1 | ts | 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 | sm | Garlic Clove; Minced |
| 1 1/2 | ts | Cumin Seed |
| 1 | ts | Ground Coriander |
| 1/4 | c | Cider Vinegar |
| 4 | c | Shredded Cooked Chicken Breast; (About 1 1/2 Lbs.) |
| 2 | tb | Brown Sugar |
| 1 | oz | Unsweetened Chocolate; Grated |
| 1 | Bottle; (12 Oz.) Chili Sauce | |
| 1 | cn | (10 1/2 Oz.) Low-Salt Chicken Broth |
| 1 | cn | (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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