Tamale Chicken Bake

Recipe Ingredients

4 cups	948ml	Boiling water
1 cup	62g / 2.2oz	Cornmeal
1/2 teaspoon	2.5ml	Salt - (optional)
2 tablespoons	30ml	Fresh or freeze-dried chives
		Nonfat cooking spray - as needed
3 cups	187g / 6.6oz	Sliced cooked chicken
		Salt - (optional), to taste
		Freshly-ground black pepper - to taste
1		No-salt-added tomato sauce - (15 oz)
1		Frozen corn - (10 1/2 oz) - thawed
1 tablespoon	15ml	Sugar
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Chopped fresh cilantro
1/2 cup	80g / 2.8oz	Raisins
1/4 cup	59ml	Sliced black olives
1/3 cup	48g / 1.7oz	Grated Parmesan cheese

Recipe Instructions

Pour 3 cups boiling water into top of double boiler. Mix remaining one cup boiling water with cornmeal. Add salt. Add to water in top of double boiler very slowly, stirring constantly. Cover and cook 30 minutes, stirring occasionally over boiling water. Stir in chives.

Spray a 9- by 9- by 2-inch casserole. Add cornmeal and smooth the surface. Arrange chicken on cornmeal. Season to taste. Preheat oven to 350 degrees.

Mix tomato sauce, corn, sugar, olive oil, cilantro, raisins, and black olives. Pour over chicken and sprinkle with Parmesan cheese. Bake 30 minutes.

This recipe yields 6 servings. Serving size: 1/6 recipe.

Exchanges Per Serving: 3 Starch, 2 Lean Meat, 1 Vegetable.

Nutrition Facts: Calories 373; Calories from Fat 77; Total Fat 8g; Saturated Fat 2g; Cholesterol 53mg; Sodium 489mg; Without Added Salt 223mg; Carbohydrate 51g; Dietary Fiber 5g; Sugars 16g; Protein 26g.

Source:
American Diabetes Association at http://www.diabetes.org

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