Chef Richard's Quick Tamale Chicken "Pizza"
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I love tamales, but who has the time to make them? This is a quick version with similar flavors that’s ideal for feeding a large group.
Cook Time 15 minutes
Prep time 25 minutes
2 cups low sodium fat free chicken broth
1 cup fat free milk
¾ cup fresh corn (or frozen and thawed if not in season)
1 cup quick-cooking polenta (Quaker Oats Brand)
1 ½ teaspoons light agave nectar
4 fresh Roma or plum tomatoes (sliced thin)
10 ounces pre-cooked chicken breast (found at deli counter, or use leftovers)
½ teaspoon chili powder
1/8 teaspoon salt
¾ cup shredded low fat Monterey Jack cheese or mozzarella
5 green onions, green parts only, chopped
2 tablespoons chopped fresh cilantro
8 tablespoon plain fat-free Greek yogurt
Preheat oven to 375 degrees.
In a saucepot, bring the broth, milk, corn and agave nectar to a boil. Whisk in the polenta and cook until thickened, about 5 minutes.
Pour the corn crust in to a 10-inch oven-safe nonstick sauté pan.
Place in the preheated oven for 10 minutes.
Remove from the oven and let the crust rest on the side of the stove while you work on the garnish.
Place a single layer of tomato slices over the pizza crust. Add the chicken, chili pepper, salt, and shredded cheese on top.
Preheat the oven to broil, and place under the broiler for 5 minutes or until golden brown.
Garnish with chopped cilantro and chopped green scallions.
Serve with 1 tablespoon dollop Greek yogurt and hot sauce.
Nutritional Information (per serving): Calories: 250, Fat calories: 80, Total fat: 9 g, Sat.
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