Sante Fe Chicken

I was attending focus groups years ago and the dinner that was catered in was called Sante Fe Chicken - kind of a spicy rice with chicken and a light sauce on top.  Yum! That inspired me to create this dish which has been in our repertoire for years.  The sauce is mild yet flavorful and appeals to a broad range of tastes.  The secret I have learned over the years to to be gentle with that fragile chicken breast.  Cook the breast until it is 3/4 cooked, then cover and remove from heat to let it finish.  It will be done but juicy!  Enjoy!  

Santa Fe Chicken

By Peggy Fonke

Sauce (can be made in advance and stored in refregerator)

1 can tomatoes – chopped

2 tsp prepared mustard

1 Tbl Dijon mustard

6 Tbl chili sauce

1/4 cup sugar

1 tsp salt

1 tsp pepper

½ tsp garlic powder (optional)

¾ tsp curry powder

4 Tbl white vinegar

combine all ingredients and simmer covered for one hour.  set aside 

 

Spanish Rice (Rice A Roni) prepare as directed plus add 2 TBL of sugar and set aside

Meat

Boneless Chicken breasts – trimmed and cut into thirds

½ cup seasoned bread crumbs

chopped onion

¼ cup butter/margarine

  

Pat chicken breasts with bread crumbs

Sauté in frying pan in butter and onion uncovered until ¾  cooked

Cover  and remove from heat for 10 minutes. (to finish)

Pour prepared rice in shallow backing dish.  Arrange chicken on top of rice.

Pour sauce over chicken

Top with shredded cheddar cheese

Bake @300 to warm and melt cheese