1 tsp. margarine or butter
\nCooking spray
\n2 C. chopped onion
\n1\/2 C. chopped green bell pepper
\n1\/3 C. diced, seeded poblano chile or 1 (4.5-oz.) can chopped green chiles, drained
\n1 small garlic clove, minced
\n1 1\/2 tsp. cumin seeds
\n1 tsp. ground coriander
\n1\/4 C. cider vinegar
\n4 C. shredded cooked chicken breast (about 1 1\/2 lb.)
\n2 T. brown sugar
\n1 oz. unsweetened chocolate, grated
\n1 (12-oz.) bottle chili sauce
\n1 (10 1\/2-oz.) can low-salt chicken broth
\n1 (11.5-oz.) can refrigerated corn bread twists<\/p>\n
Preheat oven to 375\u00ef\u00bf\u00bd. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers, and garlic, and saut\u00ef\u00bf\u00bd 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\u00ef\u00bf\u00bd for 25 minutes or until golden brown; let stand 15 minutes before serving.<\/p>\n
Yield: 8 servings
\nCalories: 394
\nFat: 12g
\nFiber: 1.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n