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

Servings: 4