Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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