Recipe for Taco Chip Chicken
Southwestern

TACO CHIP CHICKEN

    Taco Chip Chicken

    4 (3 ounce) skinless chicken breasts
    1 cup chopped scallions or onions
    1 cup chopped red pepper
    1/2 cup chopped celery
    1 tablespoon plus 1 teaspoon butter or margarine
    1 1/2 cups stewed tomatoes
    4 taco shells, coarsely crushed
    20 small pimento-stuffed olives, chopped
    1 1/2 ounces shredded Cheddar cheese

    In a 1 1/2-quart casserole, arrange chicken breasts with thicker parts toward outside of the dish. Cover and microwave on HIGH for  8 to 10 minutes, until chicken is thoroughly cooked. Remove chicken to plate and set aside.

    In the same casserole, combine scallions (onions), pepper, celery and margarine; microwave on HIGH for 3 to 4 minutes, stirring once, until vegetables are tender. Add tomatoes; microwave on HIGH for 5 to 7 minutes, until slightly thickened.

    Arrange chicken on top of tomato mixture; sprinkle evenly with coarsely crushed taco chips, cheese and olives. Microwave on HIGH for 2 minutes, or until cheese melts.

    Serve with rice and a salad.

    Yield: 4 servings

    Each serving: 1 fat, 2 1/2 proteins, 2 vegetables, 1/2 bread; per serving: 351 calories


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