This Mexican-inspired chicken and corn pot pie is comfort food that’s also heart-healthy.
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Cornmeal crust:
Olive oil cooking spray
5 ¼ cups fat-free, reduced-sodium chicken broth
2 ¼ cups stone-ground yellow cornmeal
1 teaspoon ground cumin
½ teaspoon kosher salt, optional
¼ teaspoon cayenne
Filling:
Olive oil cooking spray
1 ½ pound boneless, skinless chicken breasts, trimmed of all fat and cut into 1-inch cubes
1 cup fresh or thawed frozen corn kernels
1 medium onion, chopped
2 garlic cloves, minced
1 medium tomato, seeded and chopped
2 medium tomatillos, husked and chopped
2 canned chipotle chiles in adobo sauce, chopped, plus 1 tablespoon sauce
2 tablespoons golden raisins, plumped in 2 tablespoons dry white wine or water
1 tablespoon chili powder
½ teaspoon ground cumin
1 teaspoon dried oregano
¼ cup shredded reduced-fat Monterey Jack cheese
Calories 310
Fat 5g
Saturated fat 1.5g
Sodium 410mg
Protein 30g
Carbohydrate 36g
Dietary fiber 4g
Source: Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook (© 2007 Broadway Books)
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