1 tsp Margarine Or Butter
Cooking Spray
2 cup Onion, Chopped
1/2 cup Green Bell Pepper, Chopped
1/3 cup Poblano Chile Or 4.5 Oz Green Chiles, Drained And Chopped
1 small Garlic Clove, Minced
1 1/2 tsp Cumin Seed
1 tsp Ground Coriander
1/4 cup Cider Vinegar
4 cup Shredded Cooked Chicken Breast, (About 1 1/2 Lbs.)
2 tbsp Brown Sugar
1 oz Unsweetened Chocolate, Grated
1 Bottle, (12 Oz.) Chili Sauce
1 can (10 1/2 Oz.) Low-Salt Chicken Broth
1 can (11.5 Oz.) Refrigerated Corn Bread Twists
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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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