2 chicken breast halves
1/4 c. butter
1/2 c. onion, chopped
1/2 c. green pepper, chopped
1/2 c. red pepper, chopped
1/4 c. flour
1 tsp. salt
1/2 tsp. dried oregano leaves
2 c. milk
1/2 c. chicken broth

CORNBREAD CRUST:

1/2 c. cornmeal
1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg
2/3 c. milk
3 tbsp. butter, melted
4 oz. Jack cheese, shredded

Simmer chicken breasts in enough water to cover. Cook 10 to 18 minutes until no pink remains. Drain, remove skin and cube chicken, set aside.

Melt butter in medium saucepan. Saute onion and peppers until softened. Stir in the flour. Cook for a minute. Add salt, oregano, milk and broth slowly while stirring. Continue stirring and cook until mixture has thickened. Add the cubed chicken. Pour into a round baking dish.

In a bowl, combine the cornmeal, flour, baking powder and salt. Beat in the egg, milk and melted butter. Stir in the cheese. Pour over chicken mixture. Bake at 400 degrees for 20 minutes or until crust is golden brown. Makes 4 to 6 servings.

(1/2 cup frozen corn can be added to chicken mixture. Saute corn with onion and peppers.)