Crunchy Taco Chip Chickentacos 4 3 oz skinless chickn breasts 1 cup chopped scallions or onions 1 cup chopped red pepper 1/2 cup chopped celery 1 tablespoon + 1 t local margarine 1 1/2 cup stewed tomatoes 4 taco shells, crushed coarse 20 small 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 |
