1 tsp. margarine or butter
Cooking spray
2 C. chopped onion
1/2 C. chopped green bell pepper
1/3 C. diced, seeded poblano chile or 1 (4.5-oz.) can chopped green chiles, drained
1 small garlic clove, minced
1 1/2 tsp. cumin seeds
1 tsp. ground coriander
1/4 C. cider vinegar
4 C. shredded cooked chicken breast (about 1 1/2 lb.)
2 T. brown sugar
1 oz. unsweetened chocolate, grated
1 (12-oz.) bottle chili sauce
1 (10 1/2-oz.) can low-salt chicken broth
1 (11.5-oz.) can 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 saut� 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 11 x 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.

Yield: 8 servings
Calories: 394
Fat: 12g
Fiber: 1.7g