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| RECIPE FOR CRUNCHY TACO CHIP CHICKEN |
Title: Crunchy Taco Chip Chicken
Category: Low Cal-fat
Serves: 4
Ingredients:
| 4.00 | | 3 oz skinless chickn breasts | | 1.00 | c | Chopped scallions or onions | | 1.00 | c | Chopped red pepper | | 0.50 | c | Chopped celery | | 1.00 | tb | + 1 t local margarine | | 1.50 | c | Stewed tomatoes | | 4.00 | | Taco shells, crushed coarse | | 20.00 | sm | Pimento-stuffed olives, chop | | | -ped | | 1.50 | oz | Shredded cheddar cheese |
Instructions:
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.
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