| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chilean | Chilean, Hamburger, Chicken, Low-fat | 4 | Servings |
INGREDIENTS
| 1 | Chicken breast;skinned/boned | |
| 8 | oz | Hamburger, extra lean |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1/2 | c | Raisins |
| 2 | tb | Kalamata olives; chopped |
| 1/2 | tb | Canola oil |
| 1/8 | ts | Paprika |
| 1 | md | Onion; finely chopped |
| 16 | oz | Corn kernels; thawed |
| 1/2 | c | Milk, non-fat |
| 3/4 | ts | Cumin, ground |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
INSTRUCTIONS
MEAT MIXTURE CORN TOPPING 1. Heat oven to 400 degrees. Spray skillet with non-stick vegetable spray; place over medium heat until hot. Cook chicken breast 2 minutes on each side. Remove from skillet, set aside. 2. Put beef in same skillet; cook, stirring constantly, until no longer pink. Stir in salt, pepper, raisins and olives. Spoon 1/4 of mixture into each of 4 small, oven-proof bowls or one 8-by-8-inch baking dish. Cut cooked chicken breast into quarters; place 1 quarter on top of meat in each bowl. 3. Combine oil and paprika in same skillet; place over medium heat until hot. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. While onion is cooking, combine thawed corn, milk, cumin, salt and pepper in food processor; puree. 4. Add pureed corn mixture to cooked onion in skillet; mix well. Continue cooking 5 minutes. Spoon 1/4 of corn mixture over top of each bowl of meat. Bake until bubbly and nicely browned, 35 to 40 minutes. Source: Chicago Tribune, November 6, 1996 Posted to MM-Recipes Digest V3 #307 Date: Sat, 9 Nov 1996 20:04:47 +0000 From: Linda Place <placel@worldnet.att.net>
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