Hush Puppy Chicken
8 1/2-ounce box corn muffin mix
1 tablespoon chili powder
4 boneless, skinless chicken breast halves, cut into 1/2-inch chunks
1 to 2 tablespoons olive oil
16-ounce can oven-baked beans
14 1/2-ounce can Mexican-style stewed tomatoes, undrained
1 tablespoon smokey barbecue sauce
14 1/2-ounce can dilled green beans, drained
1 tablespoon maple syrup
Prepare corn muffin mix to batter stage, according to package directions.
Sprinkle chili powder on chicken chunks; toss with fork to coat well.
Heat oil in large skillet. Saute chicken chunks over medium heat, stirring
frequently until opaque; drain fat. Reduce heat. Stir in baked beans, stewed
tomatoes, barbecue sauce and dilled green beans. Simmer mixture 5 to 10
minutes, stirring occasionally until heated through. Spoon mixture into
greased 9- by 13-inch baking pan.
Spoon corn muffin batter on top of bean mixture around outside edge
of baking pan. Bake in a 400-degree oven for 20 to 25 minutes or until
topping is golden. Remove from oven and brush lightly with maple syrup
as desired. Makes 6 to 8 servings.
Copyright 1996, The Associated Press
Nutrition facts are per serving
unless otherwise noted