| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Chili, Sauce, Potatoes |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Potatoes |
| 1 |
lb |
Boned and skinned chicken breasts |
| 2 |
c |
Corn kernels or 1-10 ounce package frozen corn, thawed Southwestern Chili Sauce * |
| 2 |
|
Scallions (green parts only), cut into 1/2-inch pieces Flour tortillas, optional |
INSTRUCTIONS
Scrub potatoes and cut crosswise into 1/8 inch thick slices. Cut chicken
into 1 x 2 inch strips. Arrange potato slices around edge of a 12 inch
round microwave platter or 11 x 15 inch oval platter. Place chicken pieces
in a ring inside potatoes, overlapping about one inch. Mix 1/2 cup of
Southwestern Chili Sauce (recipe follows) with corn. Place in center of
platter. Spoon remaining chili sauce in a one inch stream between potato
and chicken pieces. Sprinkle green onions over corn. Cover tightly with
plastic wrap, turning back one side slightly to vent steam. Microwave on
HIGH 11 to 13 minutes, until chicken is cooked through and vegetables are
tender-crisp, rotating once halfway through cooking. Serve as is or spoon
into warm tortillas, if desired. Makes four servings.
Southwestern Chili Sauce: In medium bowl, mix one eight -ounce can tomato
sauce with onion, one four-ounce can peeled, chopped mild green chilies,
1/4 tsp. ground cumin, 1/4 tsp. dried oregano and 1/8 tsp. ground red
pepper.
From: Extra/2/4/95 Shared By: Pat Stockett From: J. Barrett Date: Sat, 02-0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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