Yield: 4 servings

2 lb Chicken breast halves
1 c Almonds,finely chopped
1 c La Victoria Salsa Victoria
2 tb Cooking oil
1 c Chicken broth
2 c La Victoria Chili Dip
4 1/2 c Potatoes,cubed

Brown chicken and potatoes in hot oil. Combine Chili Dip, Salsa Victoria, broth and almonds. Bring to boiling. Pour hot mixture over chicken and potatoes. Bake, covered, in a 375 degree oven. Garnish with sliced ripe olives.

Serves 4 to 6.

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