Ingredients: 1 teaspoon margarine or butter Cooking spray 2 cups chopped onion 1/2 cup chopped green bell pepper 1/3 cup diced, seeded poblano chile or 1 (4.5-ounce) can chopped green chiles, drained 1 small garlic clove, minced 11/2 teaspoons cumin seeds 1 teaspoon ground coriander 1/4 cup cider vinegar 4 cups shredded cooked chicken breast (about 1-1/2 pounds) 2 tablespoons brown sugar 1 ounce unsweetened chocolate, grated 1 (12-ounce) bottle chili sauce 1 (101/2-ounce) can low-salt chicken broth 1 (11.5-ounce) can refrigerated corn bread twists
Directions: Preheat oven to 375 degrees. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers, and garlic, and saute 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken and the next 4 ingredients (chicken through broth), and cook 15 minutes or until thick, stirring occasionally. Spoon chicken mixture into 11 x 7-inch baking dish coated with cooking spray. Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375 degrees for 25 minutes or until golden brown; let stand 15 minutes before serving.
