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Title: Crunchy Taco Chip Chicken
Categories: Diet 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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