Ingredients
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2/3 cup milk
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2 chicken breasts, large, halved
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1/4 cup butter
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1/2 cup onion, sweet, chopped
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1 cup bell pepper, sweet (mixture, red or orange or yellow)
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1/2 cup corn, frozen, peaches and cream
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1/4 cup flour
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1 teaspoon salt, sea
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1 teaspoon oregano, fresh, chopped
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1 1/2 cups milk
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1/2 cup broth, chicken
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1/2 cup cornmeal
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1/2 cup flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1/4 teaspoon sugar
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3 tablespoons butter, melted
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1/2 cup monterey jack cheese, shredded
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1/2 teaspoon paprika
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1/4 teaspoon oregano
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1 egg
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1/4 cup mushroom, cremi, sliced
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1 shallot, french, large, sliced
Instructions
- Preheat oven 425°F.
- Put chicken in pot, pour in just enough water to cover, bring to a boil, then simmer for 20 minutes.
- Drain, remove the chicken from pot, deskin, debone and cube.
- Place the cooked chicken in the fridge until needed.
- Melt butter and saute onions, shallot, peppers, mushrooms and corn 5 minutes.
- Add flour, and cook for 1 minute, now add the salt and oregano, then slowly in the milk and broth.
- Stirring often, cook until the mixture has thickened, add chicken cubes.
- Pour into a round baking dish.
- In a large bowl, combine the cornmeal, flour, baking powder, salt and sugar.
- Blend in the egg, milk and butter.
- Stir in the cheese and pour over the chicken mixture, sprinkle with paprika and oregano.
- Turn oven down to 400°F and bake for 20 - 25 minutes or until the crust is golden.