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    Santa Fe Chicken

    List of Ingredients

    • 4 boned and skinned chicken breast halves
    • 1/4 cup flour
    • 2 teaspoons Italian seasoning
    • 1/4 teaspoon pepper
    • 2 teaspoons oil
    • 1 (15 ounces) can tomato sauce
    • 1 (14-1/2 ounces) can Southwestern salsa-style diced tomato
    • 1 (8-1/4 ounces) can whole kernel corn, drained or 1 cup frozen
    • 1 (16 ounces) can black beans, rinsed and drained
    • 1 teaspoon cumin
    • 2 tablespoons chopped fresh cilantro, or more to taste
    • 1/2 cup shredded reduced fat Monterey Jack cheese
    • 4 cups hot cooked spaghetti
    • 1/4 cup freshly grated Parmesan, if desired


    1. Flatten each chicken breast to 1/2" thickness. Mix flour, Italian seasoning and pepper. Coat chicken with flour mixture, Heat oil in a large nonstick skillet over med-high heat. Cook chicken about 8 min, turning once, until jucies run clear. Remove from skillet; cover and keep warm.

    2. Heat tomato sauce, chili tomatoes, corn, black beans, cumin and 2 tbl. cilantro to boiling in same skillet; reduce heat. Simmer uncovered 5 min.; remove from heat. Add chicken to mixture in skillet; sprinkle with Monterey Jack cheese.

    3. Cover and let stand about 2 min. or till cheese is melted. Serve chicken and sauce over spaghetti. Sprinkle with Parmesan cheese and cilantro, if desired.

    4. cal.-350 fat-9 g.




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