Chicken Tamale in a Skillet

Ingredients

  • 1 cup fresh or frozen corn kernels, thawed
  • ¼ teaspoon salt
  • ¼ cup (1 ounce) shredded reduced-fat sharp Cheddar cheese
  • 1/3 cup plain low-fat yogurt
  • 1 cup finely chopped onion
  • 1 tablespoon chili powder
  • ½ cup canned no-salt-added chicken broth, undiluted
  • + 12 more ingredients
    • 1/8 teaspoon pepper
    • 3 (4-ounce) skinned, boned chicken breast halves
    • ¼ cup sliced ripe olives, drained
    • ½ teaspoon dried oregano
    • 1 large clove garlic, minced
    • Vegetable cooking spray
    • ¼ cup chopped fresh cilantro
    • 2 cups water
    • 2 tablespoons water
    • 1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped
    • ½ cup plus 1 tablespoon coarse yellow cornmeal
    • ½ teaspoon ground cumin

Combine chicken and water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken from water; drain and finely shred. Discard water. Coat a medium nonstick skillet with cooking spray. Place over medium-high heat until hot; add on...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network