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Taco Chip Chicken


  • 4 (3 ounce) skinless chicken breasts
  • 1 cup chopped scallions or onions
  • 1 cup chopped red pepper
  • 1/2 cup chopped celery
  • 1 tablespoon plus 1 teaspoon butter or margarine
  • 1 1/2 cups stewed tomatoes
  • 4 taco shells, coarsely crushed
  • 20 small pimento-stuffed olives, chopped
  • 1 1/2 ounces shredded Cheddar cheese


  1. In a 1 1/2-quart casserole, arrange chicken breasts with thicker parts toward outside of the dish.
  2. Cover and microwave on HIGH for 8 to 10 minutes, until chicken is thoroughly cooked.
  3. Remove chicken to plate and set aside.
  4. In the same casserole, combine scallions (onions), pepper, celery and margarine; microwave on HIGH for 3 to 4 minutes, stirring once, until vegetables are tender.
  5. Add tomatoes; microwave on HIGH for 5 to 7 minutes, until slightly thickened.
  6. Arrange chicken on top of tomato mixture; sprinkle evenly with coarsely crushed taco chips, cheese and olives.
  7. Microwave on HIGH for 2 minutes, or until cheese melts.
  8. 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

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