Categories: Poultry, Microwave, Mexican 
      Yield: 4 servings 
  
---------------------------DOROTHY CROSS TMPJ72B--------------------------- 
      2 ts Cocoa powder, unsweetened 
  1 1/2 ts Chili powder 
    1/2 ts Cumin, ground 
    1/2 ts Oregano, dried crushed 
    1/4 ts Salt 
      1 cn Tomato sauce, 8-oz can 
    1/4 c  Onion, finely chopped 
      3    Garlic cloves, minced 
      1 lb Chicken breast halves, 
           Boneless, skinless; cut into 
           Bite-sized strips 
      1 cn Green chili peppers, 4 oz, 
           Diced; drained 
           Almonds, toasted sliced (opt 
           Flour tortillas or hot 
           -cooked rice 
           Tomato, chopped (optl) 
           Lettuce, shredded (optl) 
           Avocado, sliced (optl) 
  
  In a 1-1/2 quart microwave-safe casserole, combine cocoa powder, chili 
  powder, cumin, oregano and salt. Stir in tomato sauce, onion and 
  garlic. Micro-cook, covered, on 100% power (high) for 2 to 3 minutes 
  or until mixture is bubbly around edges, stirring once. Stir in 
  chicken and chili peppers. Cover; cook on high for 8 to 10 minutes 
  (10 to 12 minutes for low-wattage ovens) or until chicken is tender 
  and no longer pink inside, stirring every 3 minutes. Garnish with 
  almonds, if desired. 
   
  Serve with warm tortillas or hot cooked rice, tomato, lettuce and 
  avocado, if desired. 
   
  Source: Dorothy Cross TMPJ72B, from BH&G magazine May 1993. 
  Reformatted by: Wendell Openshaw SRNP05A