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

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 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

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