|
|
|
 |
|
|
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 2018 times. |
|
|
|
