Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Potatoes Southwestern Chili Sauce *
1 lb Boned and skinned chicken 2 ea Scallions (green parts
-breasts -only), cut into 1/2-inch
2 c Corn kernels or 1-10 ounce -pieces
-package frozen corn, thawed 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

Submitted By PAT STOCKETT On 02-11-95

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