Title: Southwestern Potatoes & Chicken
Categories: Chili Ethnic Poultry Sauce Vegetable
Yield: 1 Servings

1	lb	Potatoes
1	lb	Boned and skinned chicken breasts
2	c	Corn kernels or 1-10 ounce package
2		Scallions (green parts only), cut i

Scrub potatoes and cut crosswise into 1/8 inch thick slices. Cut chicken into 1 x 2 inch strips. Arrange potato slices around edge of a 12 inch round microwave platter or 11 x 15 inch oval platter. Place chicken pieces in a ring inside potatoes, overlapping about one inch. Mix 1/2 cup of Southwestern Chili Sauce (recipe follows) with corn. Place in center of platter. Spoon remaining chili sauce in a one inch stream between potato and chicken pieces. Sprinkle green onions over corn. Cover tightly with plastic wrap, turning back one side slightly to vent steam. Microwave on HIGH 11 to 13 minutes, until chicken is cooked through and vegetables are tender-crisp, rotating once halfway through cooking. Serve as is or spoon into warm tortillas, if desired. Makes four servings.

Southwestern Chili Sauce: In medium bowl, mix one eight -ounce can tomato sauce with onion, one four-ounce can peeled, chopped mild green chilies, 1/4 tsp. ground cumin, 1/4 tsp. dried oregano and 1/8 tsp. ground red pepper.

From: Extra/2/4/95 Shared By: Pat Stockett From: J. Barrett Date: Sat, 02-0

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