-MEAT MIXTURE-
1 Chicken breast;skinned/boned
8 oz Hamburger, extra lean
1/4 ts Salt
1/4 ts Black pepper
1/2 c Raisins
2 tb Kalamata olives; chopped
-CORN TOPPING-
1/2 tb Canola oil
1/8 ts Paprika
1 md Onion; finely chopped
16 oz Corn kernels; thawed
1/2 c Milk, non-fat
3/4 ts Cumin, ground
1/4 ts Salt
1/4 ts Black pepper
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 1/4 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 1/4 of corn mixture over top of each bowl of meat.
Bake until bubbly and nicely browned, 35 to 40 minutes.
Yields
4 Servings