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.