Makes 4 servings
2 tablespoons canola oil
1 cup green pepper chopped
1 medium onion chopped
1 large jalapeno pepper seeded, deveined and finely chopped
1 clove garlic minced
16 ounces chicken breast, meat only, sliced
1 can Sauce Arturo®
1 cup corn kernels
1/4 cup olives sliced
1 teaspoon salt
1 teaspoon hot chili powder
1/2 cup stone-ground yellow cornmeal uncooked
2 cups water
1/4 cup Monterey Jack cheese shredded
Preheat oven to 350°F. In large nonstick skillet, heat oil; add bell pepper, onions, jalapeno pepper and garlic. Cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are tender. Add chicken; cook, until no longer pink. Add tomato sauce, corn, 1/2 teaspoon of the salt and the chili powder; bring mixture to a boil. Reduce heat to low; simmer, covered, stirring occasionally, 15 minutes. Spoon chicken mixture into 8" square baking pan; set aside. In medium saucepan, combine 1 cup water and remaining 1/4 teaspoon salt; bring to a boil. Meanwhile, in small bowl, combine cornmeal and 1 cup water. Stirring constantly, gradually add cornmeal mixture to boiling water in a thin, steady stream; continue to cook, stirring constantly, until mixture returns to a boil. Reduce heat to low; simmer, stirring constantly, 5 minutes, until mixture thickens and forms large bubbles. Top chicken mixture with cornmeal mixture, spreading evenly; bake 25 minutes. Sprinkle cornmeal mixture with cheese; bake 5 minutes longer, until cheese is melted. Remove from oven; let stand 10 minutes.
PER SERVING: 247.9 Calories, 11.5 g Total Fat, 2.2 g Saturated Fat, 16.6 mg Cholesterol, 1175.9 mg Sodium, 29.7 g Total Carbohydrate, 4.5 g Dietary Fiber, 9.8 g Protein, 86.0 mg Calcium.