• 2 lbs. ground chicken, thawed if frozen
• 1 onion, chopped
• 1 clove garlic, crushed
• 1-3/4 cups Italian style peeled tomatoes
• 1/2 tsp. salt (optional)
• 1/2 tsp. ground cumin
• 1 tsp. paprika
• 1/4 tsp. chili powder
• 1/2 cup black olives, sliced
• 1/4 cup raisins
• 2 eggs, hardboiled and sliced
• 1/2 lb. frozen corn, thawed
• 1 Tbs. all purpose flour
• 1 Tbs. skim milk
• 2 Tbs. unsalted butter
• 2 eggs, lightly beaten
• 1 tsp. sugar

Preheat oven to 350°F. Heat a heavy nonstick skillet over medium high heat. Sauté chicken, onion and garlic 5-7 minutes, stirring frequently until chicken turns white. Drain off excess liquid. Stir in next 5 ingredients. Cook 2 minutes, stirring frequently. Stir in olives and raisins. Transfer half the chicken mixture to a baking dish. Arrange hardboiled egg slices over the top. Cover with remaining chicken mixture. In a food processor or blender, combine corn, flour and milk and process until smooth. Melt butter over low heat in a small saucepan. Stir in corn mixture and cook about 2 minutes, stirring constantly until mixture is thickened. Remove from heat and gradually whisk beaten eggs into hot corn mixture. Spread corn mixture evenly over chicken. Sprinkle with sugar and bake 30-40 minutes or until topping is golden and mixture is set.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 257, fat 7.7g, 27% calories from fat, cholesterol 167mg, protein 31.0g, carbohydrates 16.4g, fiber 2.2g, sugar 8.1g, sodium 258mg, diet points 5.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.9, Fruit: 0.3, Bread: 0.5, Lean meat: 3.2, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Sauvignon Blanc, Pinot Noir, or White Zinfandel.