INGREDIENTS

INSTRUCTIONS

Preheat the oven to 350 degrees and butter a 5 cup souffle or baking dish.
In a food processor pulse 4 cups of the corn kernels (reserving 1 cup) for
5 to 10 seconds, scraping down the bowl to get the mixture to move freely.
Continue processing until the corn is pureed. In a medium saucepan, melt
the butter over medium heat. Add the pureed corn and 1 teaspoon of the
sugar. Cook for 2 to 3 minutes, stirring occasionally, until the mixture
has thickened to coating consistency. Transfer the pureed corn to a large
mixing bowl and set aside to cool. Fill a large deep saucepan about 1/3
full with chicken stock and add the celery, carrot, peppercorns, and salt
(there should be just enough stock to cover the chicken breasts). Bring the
stock to a boil over high heat. Season the chicken well, add it to the pan
and reduce the heat. Partially cover the pan and simmer for about 12
minutes, then remove from the heat, add the pitted prunes to the pan to
soak, and let the chicken cool until it is just warmer than room
temperature. Remove the chicken and the prunes. Cut the chicken meat into
1-inch cubes, discarding the skin and bone. Coarsely chop the prunes and
set them both aside. In a large deep skillet, heat the olive oil over
medium-low heat. Add the onions and saute for one minute, stirring.
Sprinkle with the remaining 1 teaspoon sugar, cover the pan and let the
onions cook for 4 or 5 minutes, until softened. Uncover the pan and
increase the heat to medium. Continue cooking until the excess liquid has
evaporated, without browning the onions. Drain the chopped tomatoes, then
add them to the pan. Continue cooking until the excess moisture has
evaporated, about 10 minutes. Add the chicken, prunes, and the reserved cup
of corn kernels to the pan and remove it from the heat. In the bowl of an
electric mixer or with a hand mixer, beat the egg yolks until they are pale
and thickened. Add the pureed corn mixture and mix to combine. Spread half
of the yolk-corn mixture over the base of the pan, then carefully spoon the
chicken mixture over the corn in an even layer. Cover with the remaining
yolk-corn mixture in an even layer and brush the top lightly with the
beaten egg yolk. Bake in the center of the oven for 35 to 40 minutes, or
until the top is golden-brown. Let rest for 5 minutes, then serve. This
recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6231 broadcast 04-16-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-17-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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