Recipe - Southwestern Potatoes And Chicken

1 pound Potatoes
1 pound Boned and skinned chicken
breasts
2 cup Corn kernels or 110 ounce
package frozen corn,
thawed
Southwestern Chili Sauce *
2 Scallions (green parts
only), cut into 1/2inch
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 One half 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
tendercrisp, 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 fourounce can peeled, chopped mild green chilies,
One fourth tsp. ground cumin, One fourth tsp. dried oregano and 1/8 tsp. ground red
pepper.

From: Extra/2/4/95 Shared By: Pat Stockett From: J. Barrett Date: Sat, 020

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini