skinned and boned roasted chicken breast, diced in 1/2" cubes
1
tbsp finely chopped cilantro
vegetable cooking spray
1
(8 1/2 oz) box cornbread mix
1/2
cup nonfat milk
1
egg, lightly beaten
1/2
cup shredded low-fat cheddar cheese
Directions
1.
In a large nonstick skillet, heat olive oil over medium heat. Add onion and garlic; sauté 5 minutes. (If too dry, add couple tablespoons of juice from tomatoes.
2.
Add tomatoes with juice, kidney beans, chili powder, cumin and cayenne. Simmer 5 minutes. Stir in corn, chicken, cilanrto; simmer 5 additional minutes.
3.
Spray 9x13" baking pan with cooking spray; spoon filling into pan.
4.
Whisk together cornbread mix, milk, and egg. Spoon on top of filling. (Cornbread topping will not completely over filling.
5.
Bake in preheated 350°F oven for 20 minutes. Sprinkle top with cheese and continue baking for 5 minutes more. Let sit 5 minutes before serving.
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By
Megan
