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Full Online Book HomeLearning KitchenCasseroles - Mexican Chicken Sante Fe
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Casseroles - Mexican Chicken Sante Fe Post by :frankm Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3184

Click below to download : Casseroles - Mexican Chicken Sante Fe (Format : PDF)

Casseroles - Mexican Chicken Sante Fe

4 boned and skinned chicken breast halves
1/4 cup flour
2 teaspoons Italian seasoning
1/4 teaspoon pepper
2 teaspoons oil
1 (15oz) can tomato sauce
1 (14-1/2oz) can Southwestern salsa-style diced tomato
with green chilies -- undrained
1 (8-1/4oz) can whole kernel corn -- drained
1 cup canned black beans -- rinsed and drained
1/8 teaspoon cumin
2 tablespoons chopped fresh cilantro
1/2 cup shredded reduced fat Monterey Jack cheese
4 cups hot cooked spaghetti
1/4 cup freshly grated Parmesan, if desired

Flatten eaxh chicken breast to 1/2" thickness. Mix flour, Italian seasoning and pepper. Coat chicken with flour mixture, Heat oil in a large nonstick skillet over med-high heat. Cook chicken about 8 min, turning once, until jucies run clear. Remove from skillet; cover and keep warm.

Heat tomato sauce, chili tomatoes, corn, black beans, cumin and 2 tbl. cilantro to boiling in same skillet; reduce heat. Simmer uncovered 5 min.; remove from heat. Add chicken to mixture in skillet; sprinkle with Monterey Jack cheese. Cover and let stand about 2 min. or till cheese is melted.

Serve chicken and sauce over spaghetti. Sprinkle with Parmesan cheese and cilantro, if desired.
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