Crunchy Taco Chip Chicken

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