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Crunchy Taco Chip Chicken















Trans-fat Free, Good source of fiber


4 each chicken breasts
3 oz each
1 cup scallions, spring or green onions
or onions, chopped
1 cup sweet red bell peppers
½ cup celery
1 tablespoon margarine
+ 1 teaspoon
1 ½ cups tomatoes, stewed, canned
4 each taco shells
crushed coarse
20 small pimento stuffed green olives
1 ½ ounces cheddar cheese


In a 1½ quart casserole, arrange chicken breasts with thicker parts toward outside of dish.

Cover and microwave on high 8 to 10 minutes, until chicken is thoroughly cooked.

Remove chicken to plate and set aside.

In the same casserole, combine scallions (onions), pepper, once, until vegetables are tender.

Add tomatoes; microwave on high 5 to 7 minutes, until slightly thickened.

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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 265g (9.3 oz)
Amount per Serving
Calories 23231% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 361mg 15%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 10%
Sugars g
Protein 60g
Vitamin A 37% Vitamin C 100%
Calcium 11% Iron 15%
* based on a 2,000 calorie diet How is this calculated?


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