Santa Fe Chicken Pizza Recipes

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SANTA FE CHICKEN PIZZA PIE



Santa Fe Chicken Pizza Pie image

Give your pie a Southwest twist when you slather on the taco sauce and top with black beans, green chilies and kicked-up chicken strips. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1 tube (13.8 ounces) refrigerated pizza crust
1 bottle (16 ounces) taco sauce
1 can (15 ounces) black beans, rinsed and drained
1 large tomato, chopped
1/2 cup chopped green pepper
1/2 cup chopped red onion
1 can (4 ounces) chopped green chilies, drained
1 package (6 ounces) ready-to-use southwestern chicken strips, chopped
1-1/2 cups shredded Mexican cheese blend

Steps:

  • Press pizza dough into a greased 15x10x1-in. baking pan, building up edges slightly. Prick dough thoroughly with a fork. Bake at 400° until lightly browned, 8-9 minutes. , Spread with taco sauce; top with beans, tomato, green pepper, onion, chilies and chicken. Sprinkle with cheese. Bake until crust is golden brown, 15-18 minutes.

Nutrition Facts : Calories 434 calories, Fat 12g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 1218mg sodium, Carbohydrate 52g carbohydrate (12g sugars, Fiber 5g fiber), Protein 21g protein.

EASY SANTA FE CHICKEN



Easy Santa Fe Chicken image

"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 9

1 large onion, chopped
1 tablespoon butter
1-1/4 cups chicken broth
1 cup salsa
1 cup uncooked long grain rice
1/8 teaspoon garlic powder
4 boneless skinless chicken breast halves (4 ounces each)
3/4 cup shredded cheddar cheese
Chopped fresh cilantro, optional

Steps:

  • In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.

SANTA FE CHICKEN



Santa Fe Chicken image

This is an adaptation of a recipe that I found on Dr. Weil's website. Great on the grill even though the original recipe called for broiling the meat. Cooking time includes marinating time.

Provided by LARavenscroft

Categories     Chicken Breast

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

3 limes, juice of
1/4 cup low sodium soy sauce
1 1/2 teaspoons extra virgin olive oil
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 1/2 teaspoons ground coriander
6 garlic cloves, minced
1 1/2 teaspoons honey
4 boneless skinless chicken breast halves

Steps:

  • Whisk together all ingredients except chicken.
  • Place the chicken breasts in a shallow baking pan and pour the marinade over the top.
  • Cover and refrigerate for at least 1 hour.
  • Grill over medium coals for about 10 minutes on each side.

SANTA FE PIZZA



Santa Fe Pizza image

Categories     Cheese     Chicken     Bake     Kid-Friendly     Quick & Easy     Back to School     Cheddar     Corn     Jalapeño     Cilantro     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 9

1 10-ounce purchased fully baked thin pizza crust
1 3/4 cups grated sharp cheddar cheese
2 cups roast chicken strips
1/2 teaspoon ground cumin
1/2 cup thinly sliced red onion
6 tablespoons frozen corn kernels, thawed, drained
6 tablespoons chopped fresh cilantro
2 large jalapeño chilies, cut into thin rounds, seeded
2/3 cup drained purchased refrigerated fresh salsa

Steps:

  • Position rack in center of oven and preheat to 425°F. Place crust on rimless baking sheet. Leaving 3/4-inch plain border, sprinkle 1 cup cheese, chicken strips and cumin over crust. Top with onion, 4 tablespoons corn, 4 tablespoons cilantro, 3/4 cup cheese, jalapeños and 2 tablespoons corn. Bake pizza until crust is crisp and topping is heated through, about 13 minutes. Top with salsa and remaining 2 tablespoons cilantro.

SANTA FE CHICKEN SKILLET



Santa Fe Chicken Skillet image

Cooking for the family doesn't have to be a daunting task. Our Santa Fe Chicken is an easy family-friendly dinner that can be done in less than an hour. Simply grab the ingredients you already have in your pantry, prep and toss them in your skillet, then watch delicious come together right before your eyes. This Santa Fe Chicken recipe is a balanced meal too, which is always the best kind of meal to serve up to those you love. What are you waiting for? Santa Fe Chicken Skillet is ready to deliver on delicious when you are.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 15

2 teaspoons ground cumin
2 teaspoons chili powder
3/4 teaspoon salt
1/2 teaspoon ground coriander
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 tablespoon vegetable oil
3/4 cup chopped red onions
1 small zucchini, cut in quarters lengthwise and into 1/4-inch slices
1/2 cup chopped red or orange bell pepper
1 cup frozen corn (from 12-oz package)
1 cup Progresso™ black beans, drained, rinsed (from 15-oz can)
1 can (4.5 oz) Old El Paso™ chopped green chiles
1/4 cup crumbled queso fresco cheese
1/4 cup chopped fresh cilantro
Lime wedges, as desired

Steps:

  • In medium bowl, mix 1 teaspoon of the cumin, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and the coriander. Add chicken; stir to coat.
  • In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center (at least 165°F). Transfer to plate, and keep warm.
  • In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onions, zucchini and bell pepper; cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Stir in frozen corn, beans, chiles, cooked chicken, remaining 1 teaspoon cumin, remaining 1 teaspoon chili powder and remaining 1/4 teaspoon salt. Cook 5 to 7 minutes, stirring occasionally, until completely heated through.
  • Garnish with cheese and cilantro. Serve with lime wedges.

Nutrition Facts : Calories 330, Carbohydrate 27 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 6 g, Protein 33 g, SaturatedFat 2 1/2 g, ServingSize About 1 1/2 Cups, Sodium 1000 mg, Sugar 5 g, TransFat 0 g

SANTA FE CHICKEN PIZZA



Santa Fe Chicken Pizza image

A great recipe from The California Pizza Kitchen Cookbook. One of their pioneering pizzas, originally called Grilled Lime Chicken Pizza. Recipe makes one large pizza. A bit fiddly but well worth the effort - a real gourmet pizza.

Provided by Baz231

Categories     Chicken Breast

Time 30m

Yield 1 pizza, 2-4 serving(s)

Number Of Ingredients 26

2 -3 firm red, ripe Roma tomatoes (1 cm dice)
2 teaspoons fresh lime juice
1 teaspoon garlic, finely minced
1/2 teaspoon minced jalapeno
1 tablespoon chopped fresh coriander leaves (or cilantro)
300 g chicken breasts
1 tablespoon fresh lime juice
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons soy sauce
1/2 teaspoon honey
1 pinch cumin
1 pinch dried chili pepper flakes
1 tablespoon chopped fresh coriander leaves (or cilantro)
2 tablespoons olive oil
1 1/2 tablespoons unsalted butter
1 small red onion, peeled & sliced into 1/8 inch thick rings
1/4 teaspoon red wine vinegar
1 teaspoon soy sauce
1 large ripe unblemished Hass avocado
1 teaspoon fresh lime juice
1 tablespoon chopped spring onion (scallions)
1/2 teaspoon finely minced jalapeno
1 plain pizza crust (or pizza base)
2 cups shredded mozzarella cheese
2 tablespoons chopped fresh coriander leaves (or cilantro)
1/2 cup sour cream

Steps:

  • TO MAKE SALSA: Combine salsa ingredients and set aside in refrigerator for 1/2 hour then place in a strainer to remove excess water. Set aside in refrigerator until ready to use.
  • TO MAKE GRILLED LIME CHICKEN: Prepare a hot grill or barbecue. Mix the marinade ingredients together and marinate the chicken breasts for 15 minutes. Cook the breasts for 5 to 7 minutes each side (discard leftover marinade). Remove the grilled chicken and cool. Cut the cold chicken into 1 cm cubes and set aside in the refrigerator.
  • TO MAKE CARALELISED ONIONS: Melt butter in small non-stick pan over medium-high heat and cook onions, stirring, until they just begin to brown - 3 to 4 minutes. Add vinegar; reduce heat to medium-low & continue to cook for 10 minutes, stirring to prevent scorching. Add soy sauce & cook 5 to 10 minutes longer, stirring. When done, onions should be quite limp & caramelised brown.
  • TO MAKE GUACAMOLE: Cut the avocado in half, discard pit and scoop the flesh away from the skin into a bowl. Using a fork, mash the avocado and then quickly combine with the remaining guacamole ingredients. Place cling film directly onto the surface of the guacamole and squeeze out air bubbles. Refrigerate until ready to use.
  • TO MAKE PIZZA: Distribute sauteed onions over the pizza base. Cover the onions with about 3/4 of the mozzarella. Evenly distribute the chicken pieces over the cheese and then sprinkle the rest of the cheese over the chicken. Transfer to the pre-heated Pizza Maker (or to a very hot oven) and cook until cheese at centre is bubbly and crust is brown (8 to 10 minutes). Sprinkle 1 tblsp of chopped coriander leaves over the hot cheese. Serve with salsa, sour cream and guacamole (either added to the pizza before serving or else as side dishes for people to add as they like).

Nutrition Facts : Calories 1113.4, Fat 86.8, SaturatedFat 35.5, Cholesterol 232.7, Sodium 1278.1, Carbohydrate 25.1, Fiber 8.2, Sugar 8.3, Protein 62.2

SANTA FE CHICKEN PITA PIZZAS FOR 2



Santa Fe Chicken Pita Pizzas for 2 image

"This recipe is quick and easy, and because you're making individual pizzas, each one can be altered to suit each person's taste." Athena M. Russell - Florence, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 9

2 pita breads (6 inches)
1/4 cup refried black beans
1/4 cup salsa
1/2 cup cubed cooked chicken breast
1 tablespoon chopped green chilies
1 tablespoon sliced ripe olives
1/3 cup shredded Colby-Monterey Jack cheese
1/4 cup reduced-fat sour cream
1 green onion, chopped

Steps:

  • Place pita breads on an ungreased baking sheet; spread with beans. Top with salsa, chicken, chilies, olives and cheese., Bake at 350° for 8-10 minutes or until cheese is melted. Serve with sour cream; sprinkle with onion.

Nutrition Facts : Calories 373 calories, Fat 10g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 762mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

SANTA FE CHICKEN PITA PIZZAS



Santa Fe Chicken Pita Pizzas image

This recipe is quick and easy, and because you're making individual pizzas, each one can be personalized. -Athena Russell, Greenville, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 whole pita breads
1/2 cup refried black beans
1/2 cup salsa
1 cup cubed cooked chicken breast
2 tablespoons chopped green chilies
2 tablespoons sliced ripe olives
3/4 cup shredded Colby-Monterey Jack cheese
1 green onion, chopped
1/2 cup reduced-fat sour cream

Steps:

  • Preheat oven to 350°. Place pita breads on an ungreased baking sheet; spread with beans. Top with salsa, chicken, chilies and olives; sprinkle with cheese., Bake 8-10 minutes or until cheese is melted. Top with green onion; serve with sour cream.

Nutrition Facts : Calories 380 calories, Fat 11g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 776mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

SANTA FE CHICKEN PASTA (COPYCAT)



Santa Fe Chicken Pasta (Copycat) image

Make and share this Santa Fe Chicken Pasta (Copycat) recipe from Food.com.

Provided by ptal06

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless skinless chicken breasts
4 tablespoons cajun spices (I use Tony's Creole Seasoning or Zataran's)
1/2 cup cilantro, chopped
1/2 cup green onion, diced
2 cups tomatoes, diced (I used 15 oz can petite diced tomatoes, drained)
4 garlic cloves, crushed
1 1/2 quarts heavy cream
12 ounces roasted red peppers
1/4 cup salted butter
16 ounces penne pasta
6 ounces snow peas
6 ounces parmesan cheese, shredded (we just sprinkle on top, like spaghetti)

Steps:

  • Cook your chicken first.
  • To blacken, lightly sprinkle blackening seasoning on both sides of the chicken.
  • Heat a stainless steel pan over medium-high heat. Cook the chicken completely - turning only once.
  • Hint: You may want to do this on your grill outside because a lot of smoke can be generated.
  • Slice the chicken into the thin long strips.
  • Set the chicken aside while you prepare the sauce and noodles.
  • In a large pot, start heat your water to a boil in preparation for the pasta.
  • In a large stainless saucepan, melt your butter over medium heat.
  • While the butter is melting, finely mince the garlic and then add to the pan.
  • Cook the garlic for two minutes and then add all of the cream.
  • Stir occasionally while it reduces by half.
  • Hint: If your garlic turns brown then the pan was too hot - start over, it will be worth it.
  • While the cream is starting to reduce, prepare your other ingredients by finely mincing the green onions, cilantro, tomatoes & roasted red peppers - but keep the tomatoes separate.
  • Stir in the cilantro, green onion & roasted red peppers while it's reducing.
  • Your cream should be simmering now as it reduces - this process will normally take more than 20 minutes - stir occasionally and keep a watch out for it boiling over.
  • Boil the pasta, which should take at least 12 minutes.
  • Clean the snow peas and add them to the cream - if they simmer in the cream for at least 10 minutes they are perfect - cooked through and hot, but still a bit crisp.
  • When the pasta is done, the cream should be reduced by half now. The cream's texture should not be thick like Alfredo sauce, but not runny like water.
  • Drain the pasta well! Penne pasta is a pain because it holds so much water, but too much left over water will thin out the sauce you worked so hard for.
  • Put the noodles back in its pot and pour your cream over the noodles.
  • Add the chicken and stir everything together well.
  • Serve immediately as this dish is not good as leftovers or once the cream cools.
  • Spoon out an appropriate amount onto a plate and then sprinkle some diced tomatoes on top - you can also use some left over cilantro sprig as garnish if you like.
  • I usually serve this with warm Italian bread with soft butter on the side.

SOUTHWESTERN CHICKEN PIZZA



Southwestern Chicken Pizza image

Our family loves Mexican food and pizza, so I combined the two. It's easy to cook the pepper and onion in the microwave. Salsa, prepared chicken and other convenience items hurry along the rest of the recipe. The final result is fantastic!

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 slices.

Number Of Ingredients 9

1 medium onion, julienned
1 medium green pepper, julienned
1/4 cup water
1 tube (13.8 ounces) refrigerated pizza crust
1-1/4 cups salsa
2 packages (6 ounces each) ready-to-use Southwestern chicken strips
2 cups shredded Mexican cheese blend
1/4 teaspoon garlic powder
1/4 teaspoon dried cilantro flakes

Steps:

  • In a microwave-safe bowl, combine the onion, green pepper and water. Cover and microwave on high for 2-4 minutes or until vegetables are crisp-tender; drain well., Unroll pizza crust onto a greased baking sheet, stretching gently to form a 14x10-in. rectangle. Spread with salsa. Top with chicken and onion mixture. Sprinkle with cheese, garlic powder and cilantro. , Bake at 400° for 15-20 minutes or until crust is golden and cheese is melted. Cut into squares.

Nutrition Facts : Calories 511 calories, Fat 22g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 1427mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 5g fiber), Protein 29g protein.

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From national.restaurant


CPK SANTA FE CHICKEN PIZZA RECIPE
Nov 11, 2016 - California Pizza Kitchen Santa Fe Chicken Pizza Recipe with Lawry's Marinades and Spices My hubby and I used to go to California Pizza Kitchen all the time. Every time, without fail, hubs would get the. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or …
From pinterest.ca


RESTAURANT STYLE: SANTA FE CHICKEN PIZZA - MADAMENOIRE
2014-09-10 Ingredients: Serves: 2-4. Salsa. 2 -3 firm red, ripe Roma tomatoes (1 cm dice) 2 teaspoons fresh lime juice. 1 teaspoon garlic, finely minced. 1/2 teaspoon minced jalapeno
From madamenoire.com


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