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This recipe will get you out of the kitchen fast! Your whole family will love it!
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Ingredients:
6-8 Boneless, Skinless Chicken Breasts, cut into one-inch pieces (other chicken cuts may be substituted).
2 ½ Cups Chicken Broth
1 Cup Yellow Cornmeal
2 Tbsp. Butter or Margarine
½ Cup Onion, diced
2 Cloves Garlic, peeled and diced (May substitute 1 tsp. garlic powder).
3 Tomatoes, peeled and chopped (May substitute one 14½ oz. can diced tomatoes).
¼ Tsp. Chili Powder
¼ Tsp. Oregano
¼ Tsp. Salt
¼ Tsp. Coriander (May substitute ¼ Cup fresh chopped Cilantro).
1 13-15 oz. Can Whole Kernel Corn, drained
1 Small Can Diced Green Chili Peppers (Optional).
1 Cup Monterey Jack Cheese, grated
½ Cup Black Olives, pitted and sliced
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1. Preheat the oven to 350º F.
2. Cook the chicken pieces in a Pam-sprayed frying pan over medium heat until cooked through and lightly browned.
3. Remove the chicken with a slotted spoon, and set it aside. Leave the drippings in the pan.
4. In a sauce pan, bring the chicken stock to a boil.
5. Reduce the heat and stir the cornmeal into the chicken stock.
6. Cover and simmer over low heat for 10-15 minutes, or until thickened. Set aside.
7. Using the pan in which you cooked the chicken,
melt the butter or margarine and chicken drippings over low heat.
8. Saute the onions and garlic until they are transparent and lightly browned.
9. Add the tomatoes and seasonings to the pan and simmer for 10-15 minutes.
10. Stir in the corn and peppers and cook until heated through.
11. Spray a 9X13" casserole dish with Pam.
12. Spread the cornmeal mixture evenly in the dish.
13. Cover the cornmeal with chicken pieces.
14. Put the tomato-corn-pepper mixture over the chicken.
15. Sprinkle the grated cheese evenly over all.
16. Arrange the sliced olives evenly on top of the cheese.
17. Cover the dish loosely with foil and bake for 20-25 minutes at 350º F.
18. Remove the foil and bake for 8-10 minutes or until the cheese is golden.
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Yield: 6-8 servings. Serve with sour cream, salsa and guacamole, if desired.
Enjoy!
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