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CRUNCHY TACO CHIP CHICKEN

Category:    Main dishes, Poultry, Low-cal
Yield:4 servings
 
      4    3 oz skinless chickn breasts    1 1/2 c  Stewed tomatoes
      1 c  Chopped scallions or onions         4    Taco shells, crushed coarse
      1 c  Chopped red pepper                 20 sm Pimento-stuffed olives, chop
    1/2 c  Chopped celery                           -ped
      1 tb + 1 t local margarine           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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