8 15 45 60 2 lb ground chicken, thawed if frozen 1 onion, chopped 1 clove garlic, crushed 1 can Italian style peeled tomatoes 1/2 tsp salt (optional) 1/2 tsp cumin seed 1 tsp paprika 1/4 tsp chili powder 1/2 cup black olives, sliced 1/4 cup raisins 2 eggs, hardboiled and sliced 1/2 lb frozen corn, thawed 1 tbsp all purpose flour 1 tbsp skim milk 2 tbsp unsalted butter 2 eggs, lightly beaten 1 tsp sugar Preheat oven to 350&deg;F. Heat a heavy nonstick skillet over medium high heat. Saut&eacute; chicken, onion and garlic 5-7 minutes, stirring frequently until chicken turns white. Drain off excess liquid. Stir in next 5 ingredients. Cook 2 minutes, stirring frequently. Stir in olives and raisins. Transfer half the chicken mixture to a baking dish. Arrange hardboiled egg slices over the top. Cover with remaining chicken mixture. In a food processor or blender, combine corn, flour and milk and process until smooth. Melt butter over low heat in a small saucepan. Stir in corn mixture and cook about 2 minutes, stirring constantly until mixture is thickened. Remove from heat and gradually whisk beaten eggs into hot corn mixture. Spread corn mixture evenly over chicken. Sprinkle with sugar and <b>bake</b> 30-40 minutes or until topping is golden and mixture is set. 0.13 0.52 5 2.4 0.25 0.5 1.9 60 3 0 39 12 630 30 15 270 0.0073 0.35 3.3 1.4 5.4 0.3 1.2 0 15 0.64 11 0 7 1.1 0.18 370 0.12 190 5.0 0.3 2.3 29 130 5.5 0.5 0.043 310 430 0.13 0