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Chicken Ole3 whole broiler-fryer chicken breasts, halved and skinned
1 (1 1/4 ounce) package taco seasoning mix
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 (16 ounce) can sliced baby tomatoes
1 (6 ounce) can pitted black olives, drained and sliced
1 onion, slivered
1 (4 ounce) can chopped green chiles
1/4 cup chicken broth
2 tablespoons cornstarch
1/4 cup water
1 (8 ounce) carton dairy sour cream
1 (7/8 ounce) package corn chips, crushedIn paper bag, mix together taco seasoning mix, salt and garlic powder. Add chicken, one piece at a time, shaking to coat.In large shallow greased glass baking dish, place chicken. Cover with wax paper. Microwave on HIGH 5 minutes. Turn. Uncover and microwave on HIGH 5 minutes longer. Place tomatoes, olives, onion and chiles over chicken; pour chicken broth over all. Cover and microwave on HIGH, turning once, about 12 minutes. Remove from oven; let stand, covered, about 5 minutes. Return to microwave for additional cooking if fork cannot be inserted in chicken with ease when testing for doneness. Remove chicken to serving platter.In small bowl mix cornstarch and water; add to vegetables in baking dish and microwave on HIGH about 3 minutes, stirring every minute, or until thick. To serve, pour sauce over chicken; top with sour cream; sprinkle with corn chips.Yield: 6 servings.

 

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