Crunchy Taco Chip Chicken
4 3 oz skinless chicken breasts
1 cup chopped scallions or onions
1 cup chopped red pepper
1/2 cup chopped celery
1 tbsp + 1 t local margarine
1 1/2 cup stewed tomatoes
4 taco shells, crushed coarse
20 small pimento-stuffed olives, chop ped
1 1/2 oz 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 8-10 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 3-4 minutes, stirring once, until vegetables are tender. Add
tomatoes; microwave on high 5-7 minutes, until slightly thickened.
Arrange chicken on top of tomato mixture; sprinkle evenly with coarsely crushed
taco chips, cheese and olives. Microwave on high 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