| 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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