| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Mexican, Microwave, Poultry | 4 | Servings |
INGREDIENTS
| 2 | t | Cocoa powder, unsweetened |
| 1 1/2 | t | Chili powder |
| 1/2 | t | Cumin, ground |
| 1/2 | t | Oregano, dried crushed |
| 1/4 | t | Salt |
| 1 | Tomato sauce, 8-oz can | |
| 1/4 | c | Onion, finely chopped |
| 3 | Garlic cloves, minced | |
| 1 | lb | Chicken breast halves |
| Boneless, skinless cut into | ||
| Bite-sized strips | ||
| 1 | Green chili peppers, 4 oz | |
| Diced, drained | ||
| Almonds, toasted sliced opt | ||
| Flour tortillas or hot | ||
| cooked rice | ||
| Tomato, chopped optl | ||
| Lettuce, shredded optl | ||
| Avocado, sliced optl |
INSTRUCTIONS
In a 1-1/2 quart microwave-safe casserole, combine cocoa powder, chili powder, cumin, oregano and salt. Stir in tomato sauce, onion and garlic. Micro-cook, covered, on 100% power (high) for 2 to 3 minutes or until mixture is bubbly around edges, stirring once. Stir in chicken and chili peppers. Cover; cook on high for 8 to 10 minutes (10 to 12 minutes for low-wattage ovens) or until chicken is tender and no longer pink inside, stirring every 3 minutes. Garnish with almonds, if desired. Serve with warm tortillas or hot cooked rice, tomato, lettuce and avocado, if desired. Source: Dorothy Cross TMPJ72B, from BH&G magazine May 1993. Reformatted by: Wendell Openshaw SRNP05A From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 460
Calories From Fat: 79
Total Fat: 8.9g
Cholesterol: 96.4mg
Sodium: 1007.7mg
Potassium: 668.9mg
Carbohydrates: 50.1g
Fiber: 3.5g
Sugar: 6g
Protein: 42.8g