Santa Fe Chicken

Simple chicken breasts take their flavor cues from the Southwest in this
exceptionally delectable dish. The fact that it comes together in only
30 minutes is just an added bonus!

Santa Fe Chicken
from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 20 min.

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

1. Stir the flour and chili powder on a plate. Coat the chicken with
the flour mixture.

2. 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.

3. 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.

Cost per recipe: $4.62 Cost per recipe serving: $1.16
Makes: 4 servings.

Kitchen Clip
                              Golden Spanish-style rice makes a gorgeous (and tasty) side
dish for the chicken. Either make it from a package mix (find them in
the rice and pasta aisle at the grocery store) or stir 1/4 teaspoon of
turmeric into the cooking water when making regular white rice.
Received on Fri Feb 18 15:30:53 2011