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Title: CRUNCHY TACO CHIP CHICKEN
Categories: Low-cal, Mexican, Poultry
Yield: 4 servings
4 3 oz skinless chickn breasts
1 c Chopped scallions or onions
1 c Chopped red pepper
1/2 c Chopped celery
1 tb + 1 t local margarine
1 1/2 c Stewed tomatoes
4 Taco shells, crushed coarse
20 sm Pimento-stuffed olives, chop
-ped
1 1/2 oz Shredded cheddar cheese
1. In a 1 1/2 quart casserole, arrange chicken
breasts with thicker parts toward outside of the dish.
Cover and microwave on high 8-10 minutes, until
chicken is thoroughly cooked. Remove chicken to plate
and set aside.
2. In the same casserole, combine scallions (onions),
pepper, celery and margarine; microwave on high 3-4
minutes, stirring once, until vegetables are tender.
Add tomatoes; microwave on high 5-7 minutes, until
slightly thickened.
3. Arrange chicken on top of tomato mixture; sprinkle
evenly with coarsely crushed taco chips, cheese and
olives. Microwave on high 2 minutes, until cheese
melts.
Serve with rice and a salad.
Each serving provides: 1 fat, 2 1/2 proteins, 2
vegetables, 1/2 bread. Per serving: 351 calories.
Source: Weight Watchers Magazine, June 1993
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