Chicken Tostadas

• 1 lb. boneless, skinless chicken breasts
• 1 Tbsp. margarine
• 1/4 c. chopped onion
• 1 (16 oz.) jar thick 'n chunky salsa
• 1 envelope taco seasoning mix
• 1 (16 oz.) can refried beans
• 12 tostada shells
• desired toppings (shredded lettuce, shredded cheese, chopped tomato and sour cream)

1. Preheat oven to 350u0b0.
2. Rinse chicken; pat dry.
3. Cut into strips.
4. In skillet, cook 1/2 of chicken in margarine over medium-high heat 2 to 3 minutes or until tender.
5. Remove from skillet.
6. Cook remaining chicken and onion 2 to 3 minutes or until tender.
7. Return all chicken to skillet.
8. Add salsa and taco seasoning.
9. Simmer, uncovered, 10 minutes.
10. Heat beans.
11. On baking sheet, arrange shells, overlapping as necessary.
12. Heat in oven 5 to 7 minutes.

chicken breasts, margarine, onion, chunky salsa, taco, beans, tostada shells, toppings

Taken from www.cookbooks.com/Recipe-Details.aspx?id=316603 (may not work)