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
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