Santa Fe Chicken Bread Bowls Food

SANTA FE CHICKEN BREAD BOWLS

Steps:

• Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F. for 22 to 26 minutes or until golden brown.
• Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally.
• Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally.
• With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.

CHICKEN PARMESAN FRENCH BREADS

Steps:

• Heat the oil in a large saute pan over medium-high. Season the chicken with salt and pepper on both sides and place in the pan. Season with half the thyme and oregano. Sear for 4 minutes. Flip, season with remaining thyme and oregano and sear an additional 3 to 4 minutes, until you get some nice light browning.
• Add the marinara sauce, partially cover and simmer on medium-low for about 7 minutes, or until it thickens a bit.
• Evenly sprinkle the mozzarella over each chicken piece. Slide the pan into the oven and broil for about 5 minutes, or until the cheese is browned and bubbly.
• Also, in a separate little bowl, mix together the butter, panko and a pinch of salt and pepper.
• Sprinkle the panko on top of the cheese and slide back under the broiler for about 2 minutes, until the panko is golden brown.
• Carefully slide each tomato-y cheesy chicken piece onto a toasted French bread.
• Dollop with more marinara sauce if ya want!
• Garnish with parsley and Parmesan shavings and omg.

SANTA FE PIZZA

Steps:

• Position rack in center of oven and preheat to 425°F. Place crust on rimless baking sheet. Leaving 3/4-inch plain border, sprinkle 1 cup cheese, chicken strips and cumin over crust. Top with onion, 4 tablespoons corn, 4 tablespoons cilantro, 3/4 cup cheese, jalapeños and 2 tablespoons corn. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa and remaining 2 tablespoons cilantro.

SLOW COOKER SANTA FE CHICKEN

Steps:

• Combine the black beans, corn, and 1/2 cup salsa in a slow cooker. Lay chicken breast atop the black bean mixture; top with another 1/2 cup salsa.
• Cook on High for 3 hours.
• Add cream cheese to chicken mixture; cook another 30 minutes.
• Spoon chicken mixture into middle of tortillas; roll tortillas around filling.

EASY SLOW COOKER SANTA FE CHICKEN

Steps:

• Combine black beans, chicken broth, diced tomatoes with green chile peppers, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot. Season chicken breast with salt and lay atop the beans mixture.
• Cook on Low for 9 1/2 hours.
• Remove chicken from slow cooker to a cutting board; shred into strands, return to the slow cooker, and stir into the beans mixture.
• Continue cooking on Low for 30 minutes more.

LEFTOVER CHICKEN SANTA FE SALAD

Steps:

• Mix dressing together in a large bowl.
• Add chicken,beans,corn,and salad greens and toss well to coat.
• Place about a small handful of tortilla chips (approx 1 cup) onto 4 serving plates, then portion out the salad on top.
• Place a dollop of sour cream on top of each and sprinkle with some shredded cheese.

SANTA FE CHICKEN BREAD BOWLS

Steps:

• Heat oven to 350°F
• Spray cookie sheet with nonstick cooking spray.
• Remove dough from cans.
• Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top.
• Place dough balls, seam side down, on sprayed cookie sheet.
• Bake at 350°F for 22 to 26 minutes or until golden brown.
• Meanwhile, heat oil in large saucepan over medium-high heat until hot.
• Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally.
• Add all remaining ingredients except cheese; mix well.
• Bring to a boil.
• Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally.
• With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls.
• Place each bread bowl on individual serving plate.
• Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese.
• Place top of each bread bowl next to filled bread bowl.