---------- Recipe via Meal-Master (tm) v8.02
  
       Title: TEX-MEX ROASTED CHICKEN
  Categories: Poultry, Mexican
       Yield: 5 servings
  
       1 ts Ground Cumin
       1 ts Chili Powder
     1/2 ts Basil
     1/4 ts Salt
       1 tb White Wine Vinegar
       1    (3 Lb.) Broiler, Skinned
       2 c  Coarsley Chopped Zucchini
   1 1/4 c  Unpeeled, Seeded &
            Coarsely Chopped Tomatoes.
  
   Combine First 6 Ingredients; Stir Well & Set Aside.
    Remove Giblets & Neck From Chicken & Discard. Rinse
   Chicken & Pat Dry. Rub Outside Of Chicken With Spice
   Mixture. Place Chicken, Breast Side Down in A Deep 3
   Qt. Casserole. Cover With Wax Paper & Microwave At
   High 8 To 9 Min. Turn Chicken, Breast Side Up &
   Microwave Covered With Wax Paper At High 8 To 9 Min.
   Remove Chicken To Serving Platter.Reserve Drippings in
   Casserole. Let Chicken Stand Covered 15 Min. Add
   Vegetables To Drippings; Toss To Coat. Microwave At
   High 3 To 4 Min. OR Until Crisp-Tender, Stirring
   Halfway Through Cooking Process.Arrange Vegetables
   Around Chicken.
    About 192 Cal. Per 3 Oz. Chicken & 1 1/4 C.
   Vegetables. (Fat 6.8, Chol. 76)
  
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