Roasted Chicken with Poblano Vinaigrette and Corn Pudding
From: Terrytx
Recipe By :Southern Living-4/99
Servings: 6

1 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cocoa
1 tablespoon olive oil
1 teaspoon balsamic vinegar
6 boned and skinned chicken breast halves
Poblano Vinaigrette
Corn Pudding
tomatllos, fresh cilantro -- garnish

Poblano Vinaigrette
2 poblano chile peppers
6 tomatillos
1/2 small onion
2 cloves garlic
1 1/2 cups fresh cilantro leaves
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon brown sugar
1/2 teaspoon pepper

Corn Pudding
2 cups milk
1/2 cup yellow cornmeal
1 (16oz) pkg frozen whole kernel corn -- thawed
1/2 teaspoon salt
2 tablespoons whipping cream

For Poblano Chicken:

1. Stir together the first 8 ingred.; rub over chicken. Place chicken in a lightly greased 15x10" jellyroll pan.

2. Bake at 400 degrees for 15 min. Drizzle 1 tbl. Poblano Vinaigrette over each chicken breast, and bake 5 min more or until done. Serve over Corn Pudding with the remaining Poblano Vinaigrette. Garnish, if desired.

For Poblano Vinaigrette:

1. Place peppers on a foil-lined baking sheet.

2. Broil 5" from heat (with electric oven door partially open) about 5 min. on each side or until blistered.

3. Place chiles in a heavy-duty zip-top plastic bag; seal and let stand 10 men. to loosen skins. Peel peppers; discard seeds.

4. Bring tomatillos, onion, garlic and water to cover to a boil over med-high heat. Reduce heat and simmer 10 min. Drain and cool.

5. Process tomatillo mixture, chiles, cilantro, and remaing ingred. in a blender or food processor 30 seconds or until minced.

For Corn Pudding:

1. Bring milk to a boil in a heavy saucepan; gradually add cornmeal, stirring until blended after each addition. Cook, stirring constantly, just until mixture begins to boil. Reduce heat, and cook, stirring constanly, until thickened.

2. Add corn, stirring until mixture is consistency of whipped potatoes. Stir in salt and whipping cream.

NOTES : Serve with Steamed Sugar Snap Peas