1 1/4 pounds boneless, skinless chicken
thighs, cubed
1 medium onion, diced
2 tablespoons all-purpose flour
1/2 cup plus 2 tablespoons evaporated skim milk
1/2 cup low-fat sour cream
1 cup frozen corn kernels
1 14.5-ounce can diced tomatoes, drained
2 tablespoons chopped cilantro
Salt and cayenne pepper to taste
No-stick cooking spray
Grits:
1 1/2 cups water
1/2 teaspoon salt
1/2 up golden or white grits
1/4 cup evaporated skim milk
1/2 cup egg substitute
3 ounces shredded Gouda or other cheese
In large, nonstick skillet sprayed with
no stick cooking spray cook chicken over medium-high heat until
well-browned and firm. Drain excess fat. Add onion to skillet
and saute until lightly browned and tender.
Reduce heat to low, stir in flour and
then gradually whisk in evaporated milk and sour cream. Bring
to a simmer, remove from heat and stir in corn, diced tomatoes
and cilantro. Season to taste with salt and cayenne pepper. Spoon
into a 2-quart baking dish and smooth the top.
Preheat oven to 375 degrees F. Pour grits
over the chicken. Bake 30 minutes, until the grits have set and
the filling begins to bubble.
To prepare Grits: In a saucepan, bring
water and salt to a boil. Gradually whisk in grits. Cook over
low heat, stirring constantly, until thick, about 3 to 4 minutes.
Let cool somewhat before stirring in milk, egg and cheese.
Makes 6 servings.
Recipe provided courtesy of the National Chicken Council. Used
with permission.
