Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Chicken breast;skinned/boned |
8 ounces | Hamburger, extra lean |
¼ teaspoon | Salt |
¼ teaspoon | Black pepper |
½ cup | Raisins |
2 tablespoons | Kalamata olives; chopped |
½ tablespoon | Canola oil |
⅛ teaspoon | Paprika |
1 medium | Onion; finely chopped |
16 ounces | Corn kernels; thawed |
½ cup | Milk, non-fat |
¾ teaspoon | Cumin, ground |
¼ teaspoon | Salt |
¼ teaspoon | Black pepper |
MEAT MIXTURE
CORN TOPPING
1. Heat oven to 400 degrees. Spray skillet with non-stick vegetable spray; place over medium heat until hot. Cook chicken breast 2 minutes on each side. Remove from skillet, set aside.
2. Put beef in same skillet; cook, stirring constantly, until no longer pink. Stir in salt, pepper, raisins and olives. Spoon ¼ of mixture into each of 4 small, oven-proof bowls or one 8-by-8-inch baking dish. Cut cooked chicken breast into quarters; place 1 quarter on top of meat in each bowl.
3. Combine oil and paprika in same skillet; place over medium heat until hot. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. While onion is cooking, combine thawed corn, milk, cumin, salt and pepper in food processor; puree.
4. Add pureed corn mixture to cooked onion in skillet; mix well.
Continue cooking 5 minutes. Spoon ¼ of corn mixture over top of each bowl of meat. Bake until bubbly and nicely browned, 35 to 40 minutes.
Source: Chicago Tribune, November 6, 1996