Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Butter or margarine |
| \N \N | Cooking spray |
| 2 cups | Chopped onion |
| ½ cup | Chopped green pepper |
| 1 \N | 4.5 oz can chopped green chiles; drained |
| 1 small | Clove garlic; minced |
| 1½ teaspoon | Cumin seeds |
| 1 teaspoon | Ground coriander |
| ¼ cup | Cider vinegar |
| 4 cups | Shredded cooked chicken breasts |
| 2 tablespoons | Brown sugar |
| 1 ounce | Unsweetened chocolate; grated |
| 1 \N | 12-oz bottle chili sauce |
| 1 can | (10.5 oz) low-salt chicken broth |
| 1 can | (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 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@...> on Mar 29, 1998