Microwave White Chicken Chili

1. Using (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool. 2. Meanwhile, finely dice peppers using Santoku Knife. Chop onion using Food Chopper. Press lime with Citrus Press into Deep Covered Baker. Combine peppers and onion in Deep Covered Baker. Trim fat from chicken. Add whole chicken breasts, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 5 minutes; stir. Cover; microwave an additional 6-8 minutes or until chicken is cooked through. 3. Using Salad Choppers chop chicken into small pieces. 4. Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through. 5. Serve with fresh cilantro, sour cream, salsa, and tortilla chips.