Southwestern Recipes

Chicken Ole

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Yield: 6 servings


  • 3 whole broiler-fryer chicken breasts, halved and skinned
  • 1 (1 1/4 ounce) envelope taco seasoning or 2 tablespoons Taco Seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 (16 ounce) can sliced baby tomatoes
  • 1 (6 ounce) can pitted black olives, drained and sliced
  • 1 onion, slivered
  • 1 (4 ounce) can chopped green chiles
  • 1/4 cup chicken roth
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1 (8 ounce) carton dairy sour cream
  • 1 (7/8 ounce) package corn chips, crushed


  1. In a paper bag, mix together taco seasoning, salt and garlic powder. Add chicken, one piece at a time, shaking to coat.
  2. In large shallow greased glass baking dish, place chicken. Cover with wax paper. Microwave on HIGH 5 minutes.
  3. Turn. Uncover and microwave on HIGH 5 minutes longer.
  4. Place tomatoes, olives, onion and chiles over chicken; pour chicken broth over all. Cover and microwave on HIGH, turning once, about 12 minutes. Remove from oven; let stand, covered, about 5 minutes. Return to microwave for additional cooking if fork cannot be inserted in chicken with ease when testing for doneness. Remove chicken to serving platter.
  5. In a small bowl mix cornstarch and water; add to vegetables in baking dish and microwave on HIGH about 3 minutes, stirring every minute, or until thick.
  6. To serve, pour sauce over chicken; top with sour cream; sprinkle with corn chips.


Posted by luvtocook at Recipe Goldmine 6/7/01 5:43:08 am.

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