Recipes from Mexico :: Mexican Main Dishes Poultry
4 (3 ounce) skinless chicken breasts
1 c. chopped scallions or onions
1 c. chopped red pepper
1/2 c. chopped celery
1 Tbsp. plus 1 tsp. butter or butter-replacement
1 1/2 (one and one-half) c. stewed tomatoes
4 taco shells, coarsely crushed
20 small pimento-stuffed olives, chopped
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 for 8 to 10 mins., 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 for 3 to 4 mins., stirring once, until vegetables are tender. Add tomatoes; microwave on HIGH for 5 to 7 mins., until slightly thickened.
Arrange chicken on top of tomato mixture; sprinkle and distribute in an even way with coarsely crushed taco chips, cheese and olives. Microwave on HIGH for 2 mins., or until cheese melts.
Serve with rice and a salad.
Yield: 4 servings
Each serving: 1 fat, 2 1/2 proteins, 2 vegetables, 1/2 bread; per serving: 351 calories
