Santa Fe Chicken

By Tonya_Speed

Here's a go-to recipe that makes a delicious dish in just 30 minutes. It features chili-seasoned chicken cutlets topped with cheese and served in a flavorful tomato sauce.

Ingredients

• 1 tablespoon all-purpose flour
• 1 tablespoon chili powder
• 4 skinless, boneless chicken breast halves (about 1 pound)
• 2 tablespoon vegetable oil
• 1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
• 1/4 cup shredded Cheddar cheese
• OR Monterey Jack cheese

Details

Servings 4
Adapted from campbellkitchen.com

Preparation

Step 1

1.Stir the flour and chili powder on a plate. Coat the chicken with the flour mixture.
2.Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.
3.Add the soup to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Top the chicken with the cheese.