SANTA FE CHICKEN SKILLET
Cooking for the family doesn't have to be a daunting task. Our Santa Fe Chicken is an easy family-friendly dinner that can be done in less than an hour. Simply grab the ingredients you already have in your pantry, prep and toss them in your skillet, then watch delicious come together right before your eyes. This Santa Fe Chicken recipe is a balanced meal too, which is always the best kind of meal to serve up to those you love. What are you waiting for? Santa Fe Chicken Skillet is ready to deliver on delicious when you are.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 330, Carbohydrate 27 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 6 g, Protein 33 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/2 Cups, Sodium 1000 mg, Sugar 5 g, TransFat 0 g
BLACK FOREST CHICKEN SKILLET
Make and share this Black Forest Chicken Skillet recipe from Food.com.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Wash hands. Sprinkle chicken with seasoned salt. Wash hands.
- Spray large nonstick skillet with nonstick cooking spray. Heat to medium-high; add chicken. Cover and cook 5 minutes or until lightly browned, turning once. Remove from skillet.
- Add onion, potatoes, ham, slaw mix and caraway seed to skillet. Mix well, then top with chicken. Cover and cook 10 to 15 minutes or until vegetables are tender and chicken is done (internal temperature 170° F).
- Serving Suggestion: Serve with hot rye rolls. Refrigerate leftovers.
- Tip: Boneless, Skinless Chicken Thigh Cutlets may be substituted fro the boneless, skinless breasts.
Nutrition Facts : Calories 325.6, Fat 5.8, SaturatedFat 1.6, Cholesterol 91.7, Sodium 526.7, Carbohydrate 33.9, Fiber 5.7, Sugar 3.7, Protein 34
SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES
Adapted from Diana Henry's "From the Oven to the Table: Simple Dishes That Look After Themselves," this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.
Provided by Margaux Laskey
Categories dinner, weeknight, casseroles, grains and rice, one pot, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
- In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It's important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
- Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).
BLACK FOREST CHICKEN
This is from IGA. This looks so good; hopefully I'll be able to try it soon. Since I keep I know there is a lactose free cooking cream that is considered pareve, which is good to keep in mind. There will be leftover sauce in the end, and you can use it for ice cream.
Provided by Studentchef
Categories Chicken Breast
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180 degree C (350 degree F).
- Season chicken breasts on both sides with pepper.
- Heat oil over medium high heat in an ovenproof pan. Sear chicken breasts for about 1 minute on each side, or until they are golden. Remove from pan and reserve.
- Add onion to the pan and saute, stirring frequently, for 3 minutes or until lightly golden. Add 2 tablespoons of water, scraping brown bits from the bottom of the pan.
- Place chicken breasts on the bed of onions and cover; cook in the oven for about 20 minutes, or until meat is no longer pink inside and internal temperature reaches 82 C (180 F). Season with salt to taste.
- In the meantime, bring cherry juice to boil in a small saucepan. Add chocolate; reduce heat to low and stir until chocolate is melted.
- Add cherries and vanilla and allow to simmer for 5 minutes. Stir in cream and allow to simmer for about 2 minutes, or until sauce thickens. Keep warm.
- Serve chicken breasts on onions with the Black Forest sauce.
Nutrition Facts : Calories 307.6, Fat 15.9, SaturatedFat 5.3, Cholesterol 95.7, Sodium 151.8, Carbohydrate 13.1, Fiber 1.9, Sugar 7.6, Protein 26.9
BLACK FOREST CHICKEN
Make and share this Black Forest Chicken recipe from Food.com.
Provided by Lois M
Categories Chicken Breast
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Lay 4 of the breast halves in a glass baking dish.
- add a layer of white swiss cheese.
- cover with slices of ham.
- top with remaining 4 breast halves (to make a sandwich).
- stir up a can of chicken soup, and pour over breasts.
- Cover with foil, bake at 300 for 2 hours.
- remove foil, cover with grated white cheddar return to oven, uncovered until cheese is melted.
- to serve- cut breasts into 1 1/2" thick slices and lay sideways on platter.
Nutrition Facts : Calories 432.3, Fat 25.4, SaturatedFat 12.5, Cholesterol 140.2, Sodium 748.8, Carbohydrate 3.7, Sugar 0.6, Protein 45.2
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