1 ts Margarine Or Butter
Cooking Spray
2 c Onion; Chopped
1/2 c Green Bell Pepper; Chopped
1/3 c Poblano Chile Or 4.5 Oz
-Green Chiles; Drained And
-Chopped
1 sm Garlic Clove; Minced
1 1/2 ts Cumin Seed
1 ts Ground Coriander
1/4 c Cider Vinegar
4 c Shredded Cooked Chicken
-Breast; (About 1 1/2 Lbs.)
2 tb Brown Sugar
1 oz Unsweetened Chocolate;
-Grated
1 Bottle; (12 Oz.) Chili Sauce
1 cn (10 1/2 Oz.) Low-Salt
-Chicken Broth
1 cn (11.5 Oz.) Refrigerated Corn
-Bread Twists
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 11×7 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
Yields
8 Servings