Serves 4.

2 whole skinless, boneless chicken breasts, poached
12 prepared corn taco shells
1 tsp. canola, olive or vegetable oil
1 minced garlic clove
1 sm. onion, chopped
1/4 tsp. ground cumin
Bottled salsa, grated cheese, shredded lettuce, diced tomatoes

To poach chicken breasts: Split and flatten breasts to about 1/2 inch thickness. Sprinkle with 1 tablespoon fresh lemon juice or white wine. Cover with waxed paper. Microwave on high for six to eight minutes, or until the juices run clear; turning over after four minutes. Let stand two to three minutes. Coarsely chop chicken in food processor or with a knife. Sprinkle with cumin, salt and pepper and mix.

In a 2 quart microwave dish, combine oil, garlic, onion. Microwave on high for two minutes. Cover with waxed paper. Add chicken mixture, microwave on high for three minutes or until heated through, stirring after two minutes. Warm tacos in microwave. Scoop filling into tacos. Add toppings of your choice.