Microwave Southwest Potato and Chicken Casserole

Source : Recipe by Bruce Weinstein and Mark Scarbrough, authors of "The
Ultimate Potato Book"
Via the Meat-lovers mailer on cooking-lists. com

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
1 large tomato, diced (about 1 1/4 cups)
1 1/2 tablespoons all-purpose flour
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound potatoes (3 to 4 medium), thinly sliced
3/4 cup shredded low-fat cheddar cheese

1. Mix chicken, tomato, flour, chili powder, cumin, garlic powder, salt,
and pepper in an 8-inch square microwave-safe baking dish until the
chicken strips are well coated.
2. Lay sliced potatoes over chicken mixture in a single layer, leaving
no gaps or holes.
3. Sprinkle cheese evenly over potatoes. Cover with a lid or seal with
microwave-safe plastic wrap.
4. Microwave on HIGH for 16 minutes or until potatoes are tender when
pierced with a fork and chicken is cooked through. Let stand for 2
minutes, then use oven mitts or hot pads to transfer baking dish from
microwave; use tongs to peel back any plastic wrap.

Makes 4 servings