Directions:
- In a large skillet, saute the chicken, green pepper and onion in butter until chicken juices run clear and vegetables are tender.
- Add the cocoa, brown sugar and spices; cook and stir over medium heat for 1 minute. Stir in corn and salsa; heat through. Transfer to a greased 11-in. x 7-in. baking dish.
- Cut each biscuit in half. Arrange biscuit pieces over chicken mixture with cut sides facing outer edge of dish, overlapping slightly. Brush with melted butter; sprinkle with cornmeal.
- Bake, uncovered, at 375° for 20-25 minutes or until biscuits are golden brown. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 428.69 Kcal (1795 kJ) | ||
| Calories from fat | 180.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.08g | 31% | |
|---|---|---|---|
| Cholesterol | 88.56mg | 30% | |
| Sodium | 995.58mg | 41% | |
| Potassium | 416.79mg | 9% | |
| Total Carbs | 36.27g | 12% | |
| Sugars | 11.34g | 45% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 24.42g | 49% | |
| Vitamin C | 17.9mg | 30% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.7mg | 15% | |
| Calcium | 68.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 158.89 Kcal (665 kJ) | ||
| Calories from fat | 66.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.44g | 31% | |
|---|---|---|---|
| Cholesterol | 32.82mg | 30% | |
| Sodium | 369mg | 41% | |
| Potassium | 154.48mg | 9% | |
| Total Carbs | 13.44g | 12% | |
| Sugars | 4.2g | 45% | |
| Dietary Fiber | 1.35g | 15% | |
| Protein | 9.05g | 49% | |
| Vitamin C | 6.6mg | 30% | |
| Iron | 1mg | 15% | |
| Calcium | 25.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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