Tamale Pie

• 2 1/2 lb. chicken breasts, boneless and skinless
• 2 Tbsp. salad oil
• 2 c. finely chopped onions
• 1 clove garlic, crushed
• 1 (16 oz.) can stewed tomatoes
• 1/2 c. condensed chicken broth
• salt
• 1 (8 oz.) can tomato sauce
• 1 1/2 to 2 Tbsp. chili powder
• 1 tsp. oregano
• 1 (12 oz.) can corn with peppers, drained
• 1 c. pitted ripe olives
• 2 c. yellow cornmeal
• 1/2 c. Cheddar cheese, grated

1. Saute onion and garlic in hot oil in Dutch oven until tender. Add chicken, tomatoes, tomato sauce, chicken broth and 1 teaspoon salt.
2. Bring to boiling, stirring occasionally.
3. Reduce heat and simmer for 30 minutes.
4. Remove chicken and let cool.
5. Add chili powder and oregano to tomato mixture.
6. Boil, uncovered, until reduced to 3 cups.
7. Tear chicken into large pieces.
8. Add chicken, corn and olives; set aside.
9. Combine cornmeal with 4 cups water and 1 teaspoon salt.
10. Bring to boil, stirring constantly.
11. Boil until thickened.
12. Remove from heat; let stand for 5 minutes.

chicken breasts, salad oil, onions, clove garlic, tomatoes, condensed chicken broth, salt, tomato sauce, chili powder, oregano, corn with peppers, olives, yellow cornmeal, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=179989 (may not work)