Title: Crunchy Taco Chip Chicken
Categories: Cyberealm, Mom's best, Low-cal
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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip