Chicken Tamale in a Skillet

Ingredients

• 14.5 ounce canned tomatoes whole undrained chopped canned
• 1 tablespoon chili powder 
• 0.5 cup coarse cornmeal yellow
• 0.3 cup cilantro leaves fresh chopped
• 1 cup corn kernels fresh thawed
• 1 large clove garlic minced
• 0.5 teaspoon ground cumin 
• 0.3 cup yogurt plain low-fat
• 0.5 cup no-salt-added chicken broth undiluted canned
• 0.3 cup olives ripe drained sliced
• 1 cup onion finely chopped
• 0.5 teaspoon oregano dried
• 0.1 teaspoon pepper 
• 0.3 teaspoon salt 
• 1 ounce sharp cheddar cheese shredded reduced-fat
• 12 ounce skinned 
• 2 cups water 
• 2 tablespoons water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Combine chicken and water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until chicken is tender.
2. Remove chicken from water; drain and finely shred. Discard water.
3. Coat a medium nonstick skillet with cooking spray.
4. Place over medium-high heat until hot; add onion, and saute until crisp-tender.
5. Add garlic and next 3 ingredients; cook 2 minutes. Stir in chicken, chili powder, and next 4 ingredients. Bring to a boil, reduce heat, and simmer 5 minutes.
6. Combine cornmeal, broth, and yogurt in a small bowl.
7. Pour 2/3 cup of cornmeal mixture into chicken mixture, and simmer 5 minutes. Smooth top of mixture and arrange sliced olives over top.
8. Drizzle remaining cornmeal mixture over top and sprinkle with cheese. Cover, reduce heat, and simmer 20 minutes.
9. Remove from heat, and let stand, covered, 10 minutes.
10. Sprinkle with cilantro, and serve immediately.