Santa Fe Chicken
Here's a go-to recipe that makes a delicious dish in just 30 minutes. It features chili-seasoned chicken cutlets topped with cheese and served in a flavorful tomato sauce.
Ingredients
1 tablespoon all-purpose flour
1 tablespoon chili powder
1.25 pounds skinless, boneless chicken breast halves
2 tablespoons vegetable oil
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
0.25 cup shredded Cheddar cheese or Monterey Jack cheese
1 tablespoon chili powder
1.25 pounds skinless, boneless chicken breast halves
2 tablespoons vegetable oil
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
0.25 cup shredded Cheddar cheese or Monterey Jack cheese
Instructions
Stir the flour and chili powder on a plate. Coat the chicken with the flour mixture.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
Add the soup to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Top the chicken with the cheese.
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
Add the soup to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Top the chicken with the cheese.
Santa Fe Chicken
Here's a go-to recipe that makes a delicious dish in just 30 minutes. It features chili-seasoned chicken cutlets topped with cheese and served in a flavorful tomato sauce.
Directions
Print
Stir the flour and chili powder on a plate. Coat the chicken with the flour mixture.Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.Add the soup to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Top the chicken with the cheese.
Ingredients
1 tablespoon all-purpose flour1 tablespoon chili powder1.25 pounds skinless, boneless chicken breast halves2 tablespoons vegetable oil1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup0.25 cup shredded Cheddar cheese or Monterey Jack cheese
Garlic Grilled Chicken
You can use chicken broth and fresh minced...
Sweet Zesty Chicken
Looking for some new ideas for bone-in chi...
E-Z Chicken Tortilla Bake
Crisp tortilla pieces are layered with a m...
Grilled Citrus Chicken with Black B...
Cilantro, garlic and red pepper marinate c...