---------- Recipe via Meal-Master (tm) v8.02
  
       Title: CRUNCHY TACO CHIP CHICKEN
  Categories: Low-cal, Mexican, Poultry
       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
  
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