Santa Fe Stuffed Chicken Recipes

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SANTA FE CHICKEN PACKETS



Santa Fe Chicken Packets image

Chicken breasts topped with black beans, corn and zesty tomatoes, cooked in foil packets on the grill for an easy summertime meal

Provided by Food Network

Time 30m

Yield 4 servings (1 packet each)

Number Of Ingredients 7

1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
2 cups frozen whole kernel corn
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 teaspoon ground cumin
PAM® Original No-Stick Cooking Spray
4 boneless skinless chicken breasts (5 oz each)
1/2 cup shredded reduced fat Mexican cheese blend

Steps:

  • 1. Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl.
  • 2. Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
  • 3. Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165 degrees F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts.

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

Chicken and rice are dressed up with a zippy sauce for a complete meal that's ready in a dash. Garnished with fresh cilantro, it's a festive weeknight supper or special occasion menu. -Jon Carole Gilbreath of Tyler, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1 large onion, chopped
1 to 2 tablespoons chopped seeded jalapeno pepper
1 tablespoon olive oil
1 garlic clove, minced
1-1/4 cups reduced-sodium chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup uncooked long grain rice
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
3/4 cup shredded reduced-fat cheddar cheese
Minced fresh cilantro, optional

Steps:

  • In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice. , Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°. , Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Nutrition Facts : Calories 412 calories, Fat 11g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 966mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

SANTA FE GRILLED CHICKEN



Santa Fe Grilled Chicken image

A sprinkling of ready-made taco seasoning is the simple start to the delicious grilled chicken in this South-of-the-Border dish, topped with melted cheese and salsa.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 5

8 boneless skinless chicken breasts (about 2 lb)
2 tablespoons vegetable oil
2 tablespoons Old El Paso™ taco seasoning mix (from 1 oz package)
8 slices (3/4 oz each) Monterey Jack cheese
1 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Heat gas or charcoal grill. Brush both sides of chicken with oil; sprinkle with taco seasoning mix.
  • Place chicken on grill. Cover grill; cook over medium heat 15 to 20 minutes, turning once and topping each chicken breast with cheese during last minute of cooking time, until juice of chicken is clear when center of thickest part is cut (170°F). Serve chicken topped with salsa.

Nutrition Facts : Calories 260, Carbohydrate 5 g, Cholesterol 85 mg, Fat 2, Fiber 0 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 1 g, TransFat 0 g

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

SLOW COOKER SANTA FE CHICKEN



Slow Cooker Santa Fe Chicken image

Easy slow-cooker meal.

Provided by bdunk1998

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h35m

Yield 8

Number Of Ingredients 7

1 (15 ounce) can black beans, drained
1 (14 ounce) can whole kernel corn
½ cup salsa
4 skinless, boneless chicken breast halves
½ cup salsa
1 (8 ounce) package cream cheese, cut into cubes
8 tortillas

Steps:

  • Combine the black beans, corn, and 1/2 cup salsa in a slow cooker. Lay chicken breast atop the black bean mixture; top with another 1/2 cup salsa.
  • Cook on High for 3 hours.
  • Add cream cheese to chicken mixture; cook another 30 minutes.
  • Spoon chicken mixture into middle of tortillas; roll tortillas around filling.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 48.2 g, Cholesterol 60.1 mg, Fat 15.1 g, Fiber 6.7 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 887.4 mg, Sugar 2.6 g

APPLEBEE'S SANTA FE STUFFED CHICKEN



Applebee's Santa Fe Stuffed Chicken image

Make and share this Applebee's Santa Fe Stuffed Chicken recipe from Food.com.

Provided by Little Bee

Categories     Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

8 boneless skinless chicken breasts
1 (8 ounce) package monterey jack cheese
1/2 cup butter, melted
1 cup Italian seasoned breadcrumbs
1 1/2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 small red bell pepper
1 small green bell pepper

Steps:

  • Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce. Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Wrap the flattened chicken breasts around cheese. Secure with wooden picks or uncooked spaghetti noodles.
  • Combine the bread crumbs, parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13 x 9-inch baking dish, but don't crowd them. Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).
  • Bake in a preheated 400ºF (205ºC) oven for 25 to 30 minutes or until chicken is done.
  • Make a roux with butter and flour. Add about 1 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add milk as needed to thin out the cheese sauce. Dice bell peppers.
  • When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers.

Nutrition Facts : Calories 820.4, Fat 46.5, SaturatedFat 27.6, Cholesterol 253.3, Sodium 1487.5, Carbohydrate 23.3, Fiber 2.2, Sugar 3.3, Protein 74.8

SANTA FE STUFFED CHICKEN



Santa Fe Stuffed Chicken image

Make and share this Santa Fe Stuffed Chicken recipe from Food.com.

Provided by byZula

Categories     Chicken Breast

Time 2h

Yield 4 serving(s)

Number Of Ingredients 10

8 boneless skinless chicken breasts
1 (8 ounce) package monterey jack cheese (or larger)
1/2 cup butter, melted
1 cup Italian seasoned breadcrumbs
1 1/2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
1 small red bell pepper
1 small green bell pepper

Steps:

  • Cut some of the cheese into 8 slices, and reserve part of it for the cheese sauce.
  • Place 1 chicken breast between two sheets of wax paper. Working from the center to the edges pound with a meat mallet until flat and rectangular shaped. Repeat with remaining breasts. Wrap the flattened chicken breasts around cheese. Secure with wooden picks or uncooked spaghetti noodles.
  • Combine the bread crumbs, parmesan cheese, salt, cumin and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13- by 9-inch baking dish, but don't crowd them.
  • Drizzle the remaining butter over all eight of the breasts. Refrigerate for 1 hour or freeze to bake later (baking time will be increased by about 5 to 10 minutes).
  • Bake in a preheated 400 degree oven for 25 to 30 minutes or until chicken is done.
  • Make a roux with butter and flour. Add about 1 cup milk. Bring to a simmer. Add cheese and lower the heat, stirring constantly so cheese does not burn. Add milk as needed to thin out the cheese sauce. Dice bell peppers.
  • When chicken is done, pour some cheese sauce over top and sprinkle with diced peppers.

Nutrition Facts : Calories 820.4, Fat 46.5, SaturatedFat 27.6, Cholesterol 253.3, Sodium 1487.5, Carbohydrate 23.3, Fiber 2.2, Sugar 3.3, Protein 74.8

EASY SLOW COOKER SANTA FE CHICKEN



Easy Slow Cooker Santa Fe Chicken image

Easy slow cooker Santa Fe chicken. Serve over rice or tortillas with your favorite toppings.

Provided by Michelle Handrahan Henschell

Categories     Chicken Stew

Time 10h10m

Yield 8

Number Of Ingredients 12

1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can fat-free chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) bag frozen corn
¼ cup chopped fresh cilantro
3 scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon cayenne pepper, or to taste
salt to taste
1 ½ pounds skinless, boneless chicken breast halves

Steps:

  • Combine black beans, chicken broth, diced tomatoes with green chile peppers, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot. Season chicken breast with salt and lay atop the beans mixture.
  • Cook on Low for 9 1/2 hours.
  • Remove chicken from slow cooker to a cutting board; shred into strands, return to the slow cooker, and stir into the beans mixture.
  • Continue cooking on Low for 30 minutes more.

Nutrition Facts : Calories 177.8 calories, Carbohydrate 17.6 g, Cholesterol 43.9 mg, Fat 2.3 g, Fiber 5.2 g, Protein 22.5 g, SaturatedFat 0.6 g, Sodium 548.4 mg, Sugar 1.3 g

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