---------- Recipe via Meal-Master (tm) v8.02
  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
   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
   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