| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Not, Sent |
8 |
Servings |
INGREDIENTS
| 1 |
ts |
Butter or margarine |
|
|
Cooking spray |
| 2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped green pepper |
| 1 |
|
4.5 oz can chopped green chiles; drained |
| 1 |
sm |
Clove garlic; minced |
| 1 1/2 |
ts |
Cumin seeds |
| 1 |
ts |
Ground coriander |
| 1/4 |
c |
Cider vinegar |
| 4 |
c |
Shredded cooked chicken breasts |
| 2 |
tb |
Brown sugar |
| 1 |
oz |
Unsweetened chocolate; grated |
| 1 |
|
12-oz bottle chili sauce |
| 1 |
cn |
(10.5 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 miutes. 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 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.
NOTES : Per serving: cals - 394 fat - 12g fiber - 1.7g points - 9
Recipe by: Cooking Light - January/February 1998
Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on
Mar 29, 1998
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