Santa Fe Oven Chicken Food

SANTA FE OVEN CHICKEN

Steps:

• Heat oven to 400°F. Lightly spray 11x7-inch (2-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix, cornmeal, chili powder, green chiles and milk until dough forms; set aside.
• In 2-quart saucepan, heat chicken, corn and tomatoes to boiling. Pour hot chicken mixture into baking dish. Fold in cheese (cheese will not melt). Drop dough by 12 heaping tablespoonfuls onto chicken mixture.
• Bake 16 to 18 minutes or until mixture is bubbly and topping is lightly browned.

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 BAKED CHICKEN RECIPE

Steps:

• Preheat oven to 375 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. Enjoy!

SANTA FE CHICKEN PACKETS

Steps:

• 1. Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl.
• 2. Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
• 3. Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165 degrees F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts.

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.

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

SANTA FE CHICKEN SKILLET

Steps:

• In medium bowl, mix 1 teaspoon of the cumin, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and the coriander. Add chicken; stir to coat.
• In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center (at least 165°F). Transfer to plate, and keep warm.
• In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onions, zucchini and bell pepper; cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in frozen corn, beans, chiles, cooked chicken, remaining 1 teaspoon cumin, remaining 1 teaspoon chili powder and remaining 1/4 teaspoon salt. Cook 5 to 7 minutes, stirring occasionally, until completely heated through.
• Garnish with cheese and cilantro. Serve with lime wedges.

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.

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.

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.

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.

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.

SANTA FE CHICKEN CASSEROLE

Steps:

• HEAT oven to 375ºF.
• COMBINE first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
• SPOON 1/3 of the chicken mixture into 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 cooking creme and shredded cheese; cover.
• BAKE 20 minute or until heated through; uncover. Bake 5 minute or until cheese is golden brown.