Santa Fe Chicken Saute Recipes

SANTA FE CHICKEN SKILLET

Steps:

• Preheat the oven to 400F and move the rack to the middle position.
• Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season both sides with the garlic powder, chili powder, and salt & pepper.
• Add the oil to a skillet over medium-high heat. Once it's hot, add the chicken and cook for about 3-4 minutes/side until lightly golden. Take the chicken out of the pan.
• Add the onion to the skillet and sauté for 5 minutes or until it's softened and lightly browned.
• Stir in the Rotel tomatoes, beans, corn, and smoked paprika. Let it heat through for a couple of minutes, and be sure to scrape up the brown bits from the bottom of the pan.
• Add the chicken back in and spoon some of the tomatoes/beans/corn onto the chicken. Sprinkle the cheese over top of everything (I concentrate it on the chicken).
• Place the skillet in the oven for 5-7 minutes or until the chicken is cooked through (165F) and the cheese is nice and melty. You can broil the cheese for a few minutes at the end if you want it to be browned.
• Top with fresh chopped cilantro and serve immediately.

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.

SANTE FE CHICKEN

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken until golden brown, about 4 minutes per side. Pour off all but 1 tablespoon drippings from skillet. Add garlic and cook until just fragrant, about 30 seconds. Add stewed tomatoes, yam, chilis, broth, 6 tablespoons cilantro and taco sauce. Cover skillet, reduce heat to medium-low and simmer until chicken is just tender, about 20 minutes. Transfer chicken to plate. Add hominy to skillet and boil until yam is tender and juices are reduced to sauce consistency, about 10 minutes. Season with salt and pepper to taste. Return chicken and any collected juices to skillet. Cook until heated through, about 5 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Transfer to large deep serving platter. Garnish with remaining cilantro.

SANTA FE CHICKEN BREAST

Steps:

• In large skillet (electric skillet works great) saute` onion in butter till tender.
• Add broth and salsa; bring to boil.
• Stir in rice and garlic powder.
• Place chicken over rice and cover.
• Simmer on med to low heat for ten min turn chicken.
• Cook additional ten minutes or until juices in chicken run clear.
• Sprinkle with cheese.
• Cover and let stand 5 minutes before serving.
• NOTE: You may microwave chicken for ten min before placing on top sauce.

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.

AHA CAMPBELL'S SANTA FE CHICKEN SAUTé RECIPE - (4.4/5)

Steps:

• 1 Stir the chili powder and cumin in a small bowl. Season the chicken with the chili powder mixture. 2 Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes or until browned on both sides. Add the garlic and onions and cook and stir for 1 minute. 3 Stir in the soup, picante sauce and water and heat to a boil. Reduce the heat to medium-low. Add the beans and corn. Cover and cook for 15 minutes or until the chicken is cooked through. Sprinkle with the cilantro

SAUTEED POTATOES & CHICKEN SANTA FE

Steps:

• Cut chicken and potatoes into 3/4" chunks.
• Heat the oil in a non-stick skillet and brown the chicken, about 5 minutes.
• While the chicken is browning, cook the potatoes in the microwave until just tender (8-10 minutes on high.) .
• Add the potatoes to the chicken and saute until they are both lightly browned.
• Add the corn and salsa and stir until mixed and heated through.