So I gotta ask, isn’t this chicken dish pretty? Swimming in a spicy gravy, garnished with peppers and tomatoes – yum! And just feast your eyes on that gooie melted cheese. Serve this delightful chicken with a side of refried beans, some warm tortillas and maybe Peach Margaritas.
Every now and then, I’ll make my refried beans from scratch, just to change things up. However, work-days don’t afford me that luxury. Besides Rosarita does a pretty darn good job of whipping up her refried beans – with lots of varieties to choose from. Whenever I make “canned” beans, I like to add a few “homemade” touches – like actually “frying” the beans in a little bacon grease. One thing I learned from my Dad is to ALWAYS save the bacon drippings. It doesn’t take much – maybe a tablespoon – to add a little extra flavor to your beans.
Although this recipe calls for chili powder, it’s really on the mild side. If you like it hot, I highly recommend that you add more.
Chicken Santa Fe
2 tablespoon flour
2 tablespoon Mexican Chili powder
4 boneless, skinless chicken breast halves
2 tablespoon vegetable oil
1 can chicken gravy
½ Cup Milk or as needed to thin gravy
½ Cup shredded Monterey Jack Cheese
Peperoncini Peppers for garnish
Cherry tomatoes for garnish
On waxed paper, combine flour and chili powder. Coat chicken with flour mixture.
In a large skillet over medium heat, in hot oil, cook chicken 10 minutes or until browned on both sides. Remove chicken, set aside in warming dish. Drain off fat from skillet.
In same skillet, heat gravy to boiling. Return chicken to skillet. Reduce heat to low. Cover and cook 20 minutes or until chicken is no longer pink, turning breasts mid-way through. Spoon gravy over tops of breasts to coat after turning.
Once chicken is cooked, sprinkle breasts with cheese and cover. Continue to cook another few minutes, just until the cheese has melted.
Place chicken on a rimmed serving platter. Spoon/pour gravy over and around breasts. Garnish with Peperoncini Peppers and cherry tomatoes as desired.