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Monday, March 17, 2014

Santa Fe Chicken

One of my New Year's resolutions was to try some new recipes this year. Today I realized that I haven't tried any new recipes yet and we're halfway through March! Eeeek! So I pulled out a few cookbooks and magazines, and decided to try one called Santa Fe Chicken from a Taste of Home magazine. It was a hit with my husband, and bonus, it was super easy to make! Score!! Details below.



Yield: 4 servings

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 oz each)
3/4 cup shredded cheddar cheese
chopped fresh cilantro, optional

1. 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.

2. Turn chicken; cook 10-15 minutes longer or until a meat thermometer reaches 170 degrees. Remove from heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired (we did not).

Enjoy!

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