Barbecued Chicken and Mushroom Tostadas

• 1 whole chicken breast on the bone, skinned and split, or 2 boneless, skinless chicken breasts, 1 1/3 to 1 1/2 pounds
• 2 1/2 quarts water
• 1 onion, quartered
• 2 garlic cloves, peeled and crushed
• 1/2 teaspoon dried thyme or oregano, or a combination
• Salt to taste
• 1 tablespoon extra virgin olive oil
• 8 white or cremini mushrooms, trimmed and sliced
• 1/4 cup prepared barbecue sauce
• 6 corn tortillas, halved and toasted in the microwave (see above)
• 2 cups arugula
• 1 to 2 tablespoons fresh lime juice
• 6 radishes

1. Cut the tortillas in half or into quarters, or leave whole.
2. Place as many as will fit in one layer on a plate and microwave on full power for 1 minute.
3. Turn over the tortilla pieces (theyll be wet on the bottom) and microwave again for a minute.
4. The chips should be browned and crisp.
5. If they are not, turn over once more and microwave for another 30 seconds to a minute.
6. Repeat with the remaining tortillas until all of them are done.
7. Theyll remain crispy for several hours.
8. Note: The process will take less time if you air-dry the tortillas on a rack for an hour or so before microwaving.

chicken, water, onion, garlic, thyme, salt, extra virgin olive oil, white, barbecue sauce, corn tortillas, arugula, lime juice, radishes

Taken from cooking.nytimes.com/recipes/12334 (may not work)