Crunchy taco chip chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 3 oz skinless chickn breasts | |
| 1 | cup | Chopped scallions or onions |
| 1 | cup | Chopped red pepper |
| ½ | cup | Chopped celery |
| 1 | tablespoon | + 1 t local margarine |
| 1½ | cup | Stewed tomatoes |
| 4 | Taco shells, crushed coarse | |
| 20 | smalls | Pimento-stuffed olives, chop ped |
| 1½ | ounce | Shredded cheddar cheese |
Directions
1. In a 1½ 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 ½ proteins, 2 vegetables, ½ bread. Per serving: 351 calories.
Source: Weight Watchers Magazine, June 1993