Ingredients

1 tablespoon chili powder
4 boneless, skinless chicken breast halves, cut into 1/2-inch chunks
1 to 2 tablespoons olive oil
1 (16 ounce) can brick-oven baked beans
1 (14.5-ounce) can Mexican stewed tomatoes, undrained
1 tablespoon smoky barbecue sauce
1 can (14.5-ounce) dilled green beans, drained
1 box (8.5-ounce) corn muffin mix, prepared to the batter stage according to package directions
1 tablespoon maple-flavored syrup

Yield: 6 to 8 servings
Prep time: 35 minutes
Baking time: 20 minutes

Directions

Sprinkle chili powder on chicken chunks; toss with fork to coat well.

Heat oil in a large skillet; saute chicken over medium heat, stirring frequently until opaque; drain fat. Reduce heat; stir in baked beans, tomatoes, barbecue sauce, and dilled green beans. Simmer mixture 5 to 10 minutes, stirring occasionally until heated through; spoon into a greased 9x13-inch baking pan. Meanwhile, spoon corn muffin batter on top of bean mixture around outside edge of baking pan. Bake at 400 degrees for 20-25 minutes or until topping is golden. Remove from oven and brush lightly with maple-flavored syrup as desired.

Nutritional analysis: Each serving contains 260 calories, 19 g protein, 4 g fiber, 6 g fat, 55 mg cholesterol and 770 mg sodium.