3 whole broiler-fryer chicken breasts, halved and skinned
1 (1 1/4 ounce) package taco seasoning mix
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 (16 ounce) can sliced baby tomatoes
1 (6 ounce) can pitted black olives, drained and sliced
1 onion, slivered
1 (4 ounce) can chopped green chiles
1/4 cup chicken broth
2 tablespoons cornstarch
1/4 cup water
1 (8 ounce) carton dairy sour cream
1 (7/8 ounce) package corn chips, crushed
In paper bag, mix together taco seasoning mix, salt and garlic powder. Add chicken, one piece at a time, shaking to coat.
In large shallow greased glass baking dish, place chicken. Cover with wax paper. Microwave on HIGH 5 minutes. Turn. Uncover and microwave on HIGH 5 minutes longer. Place tomatoes, olives, onion and chiles over chicken; pour chicken broth over all. Cover and microwave on HIGH, turning once, about 12 minutes. Remove from oven; let stand, covered, about 5 minutes. Return to microwave for additional cooking if fork cannot be inserted in chicken with ease when testing for doneness. Remove chicken to serving platter.
In small bowl mix cornstarch and water; add to vegetables in baking dish and microwave on HIGH about 3 minutes, stirring every minute, or until thick. To serve, pour sauce over chicken; top with sour cream; sprinkle with corn chips.
Yield: 6 servings.