1 (1 1/4 oz.) pkg. taco seasoning mix
1/2 tsp. salt
1/4 tsp. garlic powder
3 whole chicken breasts, boned, skinned & quartered
1 (16 oz.) can sliced baby tomatoes or 1 (14 1/2 oz.) can whole tomatoes, quartered & 1/4 c. tomato juice
1 (6 oz.) can pitted ripe olives, drained & sliced
1/4 c. chopped green onions
1 (4 oz.) can green chilies, drained & chopped
1/2 c. chicken broth
2 tbsp. cornstarch
1 c. (8 oz.) sour cream
1 c. (4 oz.) crushed tortilla chips
1/4 c. shredded cheddar cheese

In a pie plate or shallow dish, combine taco seasoning, salt and garlic powder. Coat chicken pieces with seasoning mixture and arrange in a 12 x 8 x 2 inch dish. Cover with plastic wrap, turning back 1 corner to vent. Microwave at high (power level 10) 10 minutes, rotating dish a half turn after 5 minutes. Arrange tomatoes, olives (reserve a few for garnish), onions and green chilies over chicken. Pour 1/4 cup broth over all and recover with plastic wrap. Microwave at high 12 to 14 minutes, rotating dish half turn after 6 minutes.

Remove from oven and place chicken pieces on a serving platter. Combine cornstarch and remaining 1/4 cup broth; stir into vegetables and liquid in 12 x 8 x 2 inch dish. Microwave at high 3 to 5 minutes, until thickened. Pour sauce over chicken. Top with sour cream. Sprinkle with crushed tortilla chips and cheese. Garnish with reserved olive slices. Serves 4 to 6.