Pastel De Choclochicken, low-fat ----MEAT MIXTURE---- 1 chicken breast; skinned/boned 8 oz hamburger, extra lean 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup raisins 2 tablespoon kalamata olives; chopped ----CORN TOPPING---- 1/2 tablespoon canola oil 1/8 teaspoon paprika 1 medium onion; finely chopped 16 oz corn kernels; thawed 1/2 cup milk, non-fat 3/4 teaspoon cumin, ground 1/4 teaspoon salt 1/4 teaspoon 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. Source: Chicago Tribune, November 6, 1996 |
