Santa Fe Chicken with Ann Macey!

CHICOPEE, Mass. (Mass Appeal) – You can celebrate Mexican heritage and pride this Cinco de Mayo with a delicious Mexican dish! Ann Macey, from Ann’s Table for Two, showed us how to make Santa Fe Chicken.

Santa Fe Chicken

3/4 C. finely crushed nacho cheese flavor tortilla corn chips
2 chicken breast fillets
1 red cherry pepper
1/2 C. frozen yellow corn
1 tsp. chili seasoning mix
1/2 C. shredded Monterey Jack cheese

Dredge chicken breasts, on both sides, in crushed tortilla chips. Place coated breasts on a foiled-lined rimmed cookie sheet that has been sprayed with nonstick cooking spray and set aside. Remove and discard the stem and seeds from the cherry pepper. Finely chop the pepper and combine with corn, chili seasoning, and cheese in a small bowl. Spoon corn mixture evenly on top of chicken breasts. Sprinkle remaining crushed tortilla chips on top. Bake in a 350° oven for 30-35 minutes or until juices run clear. Serve immediately. NOTES: One bag (2 3/4 oz.) of tortilla chips should yield the necessary amount. One red cherry pepper will yield about 1-2 T. (heaping) chopped. A Chicken breast fillet is one-half of a boneless, skinless chicken breast that has been pounded to 1/4″ – 1/2″ thick (about 4-6 oz. each).

For even more quick and easy recipes visit Ann’s website

Promotional Consideration Provided by Geisslers Supermarket.

Comments are closed.