Subject: Campbell's Santa Fe Chicken
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 16 2002 - 07:42:11 EST
Food for Thought:
What feeling is so nice as a child's hand in yours? So small, so soft
and warm, like a kitten
huddling in the shelter of your clasp. (Marjorie Holmes)
Recipe of the Day:
It's chicken in tasty Tex-Mex style--and ready in just 20 minutes--when
Campbell's Tomato Soup
does the cooking!
Campbell's Santa Fe Chicken
Prep/Cook Time: 20 min.
1 tbsp. all-purpose flour
1 tbsp. chili powder
4 boneless chicken breast halves
2 tbsp. vegetable oil
1 can (10 3/4 oz.) Campbell's Tomato Soup
1/4 cup shredded Cheddar or Monterey Jack cheese
MIX flour and chili powder. Coat chicken with flour mixture.
HEAT oil in skillet. Add chicken and cook until browned.
ADD soup. Heat to a boil. Cover and cook over low heat 5 min. or until
chicken is done. Sprinkle
with cheese. Serves 4.
Shopping List:
1 can (10 3/4 oz.) Campbell's Tomato Soup
4 boneless chicken breast halves
Shredded Cheddar or Monterey Jack cheese
All-purpose flour
Vegetable oil
Chili powder
Kitchen Clip:
To make your own chili powder, roast 4 to 6 dried red chili peppers at
400 degrees F. for 10
minutes. Remove the stems and seeds, then grind the chilies with a
mortar and pestle till you have
a powder. Remember to use caution when working with chili peppers, as
the seeds and membranes
contain oils that can severely irritate the skin and the eyes.
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