Chichen Itza Chicken


  • 1 package taco seasoning mix
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 3 whole chicken breasts
  • 1 can whole tomatoes
  • 1 can black olives, drained and sliced

  • 1/4 cup chopped green onion
  • 1 can green chilies, drained and chopped
  • 1/2 cup chicken broth
  • 2 Tbsp. cornstarch
  • 1 cup sour cream
  • 1 cup crushed tortilla chips
  • 1/4 cup shredded cheddar cheese


In microwave safe dish combine taco seasoning mix, salt and garlic powder. Coat chicken pieces with mixture and arrange side by 6 side in microwavable dish. Do not stack. Cover with plastic wrap-vent at corner. Microwave on high 10 minutes. Rotate dish one half turn in five minutes. Drain tomatoes. Reserve juice.

Arrange tomatoes, olives, onions and green chilies over chicken. Pour 1/4 cup reserved tomato juice and 1/4 cup chicken broth over all. Cover with plastic wrap. Microwave on high 12-14 minutes. Rotate 1/2 turn after six minutes. Remove from oven and arrange chicken pieces on serving platter. Stir cornstarch into remaining 1/4 cup broth and stir into vegetable liquid in baking dish.


Microwave 3-5 minutes till thickened. If too thick, add a little water. Pour sauce over chicken pieces. Top with dollops of sour cream. Sprinkle with crushed chips and cheese. Garnish with olive slices, if desired.

By Robin from Washington, IA

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