Santa Fe Baked Chicken Recipe Recipe 415 Food

BAKED SANTA FE CHICKEN

Steps:

• Preheat oven to 400°F. In a small bowl mix together the cumin, chili powder, kosher salt and pepper.
• Place the black beans in a rectangle 9x12" casserole dish that has been sprayed with cooking spray or vegetable oil and sprinkle with 1/2 of the seasoning.
• Layer the chicken breasts on top of the black beans and top with remaining seasoning mixture.
• Sprinkle the onion, bell pepper, green chiles, corn and 1 cup of the green enchilada sauce on top of the chicken. Cover with aluminum foil.
• Bake for 30 minutes, depending on the thickness of your chicken breasts. (See Note 1)
• Remove from oven and add Pepper jack cheese slices and remaining enchilada sauce to each piece of chicken. Put it back in the oven, uncovered for 5 minutes. Allow to rest 5 minutes before slicing or serving.

SANTA FE CHICKEN RECIPE

Steps:

• Heat oven to 400°F.
• Combine rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
• Top with chicken and salsa.
• Bake 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.

SANTA FE BAKED CHICKEN RECIPE - (4.4/5)

Steps:

• Prep Time: 15 minutes Cook Time: 20 minutes Yield: 4 servings Instructions: 1.Preheat oven to 400 degrees F. Line a large roasting pan or baking sheet with sides with parchment or grease well. 2.Pound out the chicken breasts between two pieces of saran wrap with a meat mallet until they are a thin, even thickness, about 1/4-inch thick. If they are very large cut them in half. Season well on both sides with salt and pepper. 3.Set up a dredging station with the mayonnaise in a shallow bowl and the tortilla crumbs in another. 4.Working one at a time coat each chicken breast lightly with mayonnaise, then tortilla crumbs, patting them on with your hands if needed. 5.Bake about 20 minutes or until chicken is thoroughly cooked to an internal temperature of 165 - 170 degrees F. 6.Remove the pan from oven and top each piece of chicken with 1/3 cup salsa topped with 1/3 cup cheese. Put the pan back in the oven about 5 minutes until cheese is melted, alternately you can turn on the broiler and broil them about 1 minute until cheese is melted with some golden spots. *For homemade tortilla crumbs, process 8 - 9 cups tortilla chips in a food processor or put them in a heavy duty plastic bag and pound them out with a meat mallet. Read more: http://www.cinnamonspiceandeverythingnice.com/santa-fe-baked-chicken/#ixzz3C1XMCrv3

EASY SANTA FE CHICKEN

Steps:

• In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

CRISPY SANTA FE CHICKEN

Steps:

• Heat oven to 425ºF.
• Dip chicken in egg then in cracker crumbs, turning to evenly coat both sides of each breast with each ingredient.
• Place in 13x9-inch baking dish sprayed with cooking spray; drizzle with butter.
• Bake 20 min. or until chicken is done (165ºF). Top with salsa and cheese; bake 5 min. or until cheese is melted.

SANTA FE CHICKEN BAKE

Steps:

• In a large bowl, mix the black beans, corn, green onions, taco seasoning, and salsa until evenly combined.
• Season the chicken to taste and lay flat in a casserole dish. Spread the bean mixture over top of the chicken and sprinkle with cheese.
• Bake at 350˚F for 35-45 minutes or until your chicken breast is cooked through (165˚F internal temp.)
• Garnish as desired. Enjoy!

SANTA FE CHICKEN

Steps:

• In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice. , Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°. , Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

SANTA FE (FAY) CHICKEN

Steps:

• Mix the marinade ingredients in a bowl well.
• Pour into a shallow baking pan and lay the chicken breasts in.
• Cover and refrigerate for one hour (to even 2 days. But I would advise that if you are keeping it for over an hour or two do not add the lime juice to it. Add it a couple of hours prior to cooking it.) Preheat the broiler.
• After one hour, when the chicken has absorbed all the flavors of the marinade, pour in the white wine and the chopped cilantro.
• Broil the chicken under a medium flame for 8 to 10 minutes, basting it with the juices to keep it moist.
• Serve it in the pan juices.
• P.S. You can bake(at 180C) and pan grill this too with equally good results.

SANTA FE CHICKEN CASSEROLE

Steps:

• Heat oven to 375ºF.
• Mix cream cheese spread, taco seasoning and milk until blended. Combine next 4 ingredients in large bowl. Add half the cream cheese mixture; mix lightly.
• Spread 1/3 of the chicken mixture onto bottom of 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cream cheese mixture and shredded cheese; cover.
• Bake 25 min. or until heated through, uncovering for the last 5 min.

SANTA FE CHICKEN ENCHILADA BAKE

Steps:

• Grease a 9 x 13 pan and preheat oven to 375 degrees.
• Layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese.
• Repeat layers.
• Cover and bake for 45 minutes.
• Uncover and bake for another 5 minutes or until bubbly.

SANTA FE CHICKEN

Steps:

• Whisk together all ingredients except chicken.
• Place the chicken breasts in a shallow baking pan and pour the marinade over the top.
• Cover and refrigerate for at least 1 hour.
• Grill over medium coals for about 10 minutes on each side.

SANTA FE CHICKEN

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with canola oil.
• Spread the beans in an even layer in the pot.
• Arrange the scallion on top of the beans, then add the chicken. If you're using green chiles, blanket the chicken with them. If you're using salsa, spoon it over the chicken.
• Add the bell pepper, corn, tomatoes, and olives in separate even layers.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 336
• Protein: 35g
• Carbohydrates: 33g
• Fat: 6g
• Cholesterol: 95mg
• Sodium: 808mg
• Fiber: 10g

SANTA FE BAKED CHICKEN RECIPE RECIPE - (4.1/5)

Steps:

• Preheat oven to 350 degrees and spray a 9" x 13" casserole dish with cooking spray. Trim chicken breasts and pat dry with paper towels. Season both sides with salt and pepper then sprinkle with taco seasoning. Add black beans, corn kernels, salsa and cilantro into casserole dish and mix until evenly combined. Place seasoned chicken breasts on top of veggies and cover dish with aluminum foil. Bake 35-40 minutes until chicken is cooked through then remove from oven and discard aluminum foil. Spoon green chilies over chicken and top with shredded cheese. Return to oven uncovered to melt cheese-approximately 5 minutes. Remove from oven, top with reserved chopped cilantro and serve chicken with veggie medley spooned over the top or on the side.