Chicken Corn Bread Bake Prep Time: 30 minutes Cook Time: 30 minutes Servings: 4 Ingredients - FILLING: - 1 tablespoon oil - 2 pounds chicken breasts, boneless, skinless, cubed - 1 onion, large, chopped - 1 green pepper, seeded and diced - 1 jalapeño pepper, seeded and chopped fine - 2 cloves (to 3 cloves) garlic, chopped fine, adjust to taste - 2 tablespoons flour - 2 teaspoons chili powder, adjust to taste - 1 cup chicken broth - 1/2 cup sliced green olives - (small jar) pimentos, chopped - 1/2 teaspoon cumin, adjust to taste - salt and pepper to taste - TOPPING: - 1 cup chicken broth - 1 cup cornmeal, yellow	1

	- 1 1/2 cups water - 3/4 cup cheddar cheese, extra sharp, shredded - chives and parsley snips for garnish    Stick-to-your-ribs comes to mind with this terrific chicken casserole variation topped with savory corn bread and cheese.   Directions Preheat oven to 350º F. Grease baking pan or casserole. FILLING: In a heavy skillet, heat oil and brown chicken cubes for 5 to 7 minutes over medium heat. Add onions, peppers and garlic. Cook approximately 8 to 9 minutes, stirring occasionally. Dust mixture with flour and stir. Add broth and seasonings, reduce heat to low. Cook mixture until sauce thickens, approximately 5 minutes. Stir in olives and pimentos. Season to taste. Pour mixture into prepared baking dish or casserole. TOPPING: In a sauce pan, heat broth to boiling. In a separate bowl, blend water and cornmeal. Whisk cornmeal mixture into boiling broth until broth thickens. Spread over chicken mixture. Bake uncovered for 25 minutes. Remove from oven and sprinkle with cheese. Return to oven and bake an additional 5 minutes. Cool for 10 to 15 minutes before serving. Garnish as desired.	2