SANTA FE CHICKEN
Chicken and rice are dressed up with a zippy sauce for a complete meal that's ready in a dash. Garnished with fresh cilantro, it's a festive weeknight supper or special occasion menu. -Jon Carole Gilbreath of Tyler, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 412 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 966mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
SANTA FE CHICKEN
I have over 1000 cookbooks, from paperback check-out types to actual text books used in Culinary schools. I am forever on the hunt for new and fresh recipes. I found this recipe in "The Junior League at Home" cookbook that is a compilation of the best of junior league in the country. It is a refreshing change.
Provided by Marsha Gardner
Categories Chicken
Number Of Ingredients 11
Steps:
- 1. Combine lime juice, soy sauce, olive oil, cumin seed, coriander garlic and honey in a bowl; stir until thoroughly blended. Pour into a shallow baking dish.
- 2. Add chicken breast; cover and refrigerate for at least 1 hour. Pour in white wine.
- 3. Preheat grill or broiler. Cook the chicken, basting to keep it moist. Transfer to platter. Let rest a few minutes and then slice.
- 4. Garnish each breast half with a dollop of sour cream, a slice of lime, green onions and a dollop of salsa. Ole`.
4 INGREDIENT CHICKEN SANTA FE
Super-easy, super-healthy, and everyone loves it! I believe this was credited to Taste of Home magazine.
Provided by amicietta
Categories Lunch/Snacks
Time 8h5m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Dump the corn and beans into a crock pot.
- Put the chicken over that, and pour the salsa over the top.
- Cook on low 8-10 hours.
- Shred the chicken with a fork and mix well before serving.
- We like to roll this up in tortillas, but it is also good over rice or filling sandwiches. You can serve this with sour cream, shredded cheese, etc, but it really isn't necessary.
Nutrition Facts : Calories 237.2, Fat 2.3, SaturatedFat 0.5, Cholesterol 65.8, Sodium 625.9, Carbohydrate 23.3, Fiber 5.4, Sugar 3.2, Protein 32
SANTA FE BAKED CHICKEN RECIPE RECIPE - (4.1/5)
Provided by skvw
Number Of Ingredients 10
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.
4-INGREDIENT CHICKEN SALAD
Make and share this 4-Ingredient Chicken Salad recipe from Food.com.
Provided by mizzlizzita
Categories Spreads
Time 1m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Drain and shred chicken.
- Combine all ingredients well.
- These are great on a sandwich or cracker -- or even plain!
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