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Full Online Book HomeLearning KitchenMexican And Hispanic - Chicken Sante Fe
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Mexican And Hispanic - Chicken Sante Fe Post by :Jan_Jensen Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1964

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

Mexican And Hispanic - 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 (15 oz.) can tomato sauce
1 (14-1/2 oz.) can Southwestern salsa-style diced tomato with green chilies -- undrained
1 (8-1/4 oz.) 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 medium-high heat.

Cook chicken about 8 minutes, 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 minutes; remove from heat.

Add chicken to mixture in skillet; sprinkle with Monterey Jack cheese. Cover and let stand about 2 minutes or till cheese is melted. Serve chicken and sauce over spaghetti. Sprinkle with Parmesan cheese and cilantro, if desired.
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