---------- Recipe via Meal-Master (tm) v8.04
  Categories: Chilean, Hamburger, Chicken, Low-fat
       Yield: 4 Servings
 -----------------------MEAT MIXTURE-----------------------
       1    Chicken breast;skinned/boned
       8 oz Hamburger, extra lean
     1/4 ts Salt
     1/4 ts Black pepper
     1/2 c  Raisins
       2 tb Kalamata olives; chopped
 -----------------------CORN TOPPING-----------------------
     1/2 tb Canola oil
     1/8 ts Paprika
       1 md Onion; finely chopped
      16 oz Corn kernels; thawed
     1/2 c  Milk, non-fat
     3/4 ts Cumin, ground
     1/4 ts Salt
     1/4 ts Black pepper
   1. Heat oven to 400 degrees. Spray skillet with
   non-stick vegetable spray; place over medium heat
   until hot. Cook chicken breast 2 minutes on each side.
   Remove from skillet, set aside.
   2. Put beef in same skillet; cook, stirring
   constantly, until no longer pink. Stir in salt,
   pepper, raisins and olives. Spoon 1/4 of mixture into
   each of 4 small, oven-proof bowls or one 8-by-8-inch
   baking dish. Cut cooked chicken breast into quarters;
   place 1 quarter on top of meat in each bowl.
   3. Combine oil and paprika in same skillet; place over
   medium heat until hot. Add onion and cook, stirring
   frequently, until soft and translucent, about 5
   minutes. While onion is cooking, combine thawed corn,
   milk, cumin, salt and pepper in food processor; puree.
   4. Add pureed corn mixture to cooked onion in skillet;
   mix well. Continue cooking 5 minutes. Spoon 1/4 of
   corn mixture over top of each bowl of meat. Bake until
   bubbly and nicely browned, 35 to 40 minutes.
   Source: Chicago Tribune, November 6, 1996