NetCooks
Search
Submit Recipe
Privacy Policy
Submission Rules
Tips and Hints
Herbs and Spices
Cooking Terms
Substitutions
International Links
Message Board
 
Convert


to

=

 

 
Santa Fe Chicken
INGREDIENTS
. 1 tablespoon all-purpose flour
. 1 tablespoon chili powder
. 4 skinless, boneless chicken breast halves (about 1 pound)
. 2 tablespoons vegetable oil
. 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
. 1/4 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.


Preparation Time: Serves:
Recipe Origin: United States
Submitted by:
Jim

United States
This recipe has been viewed