Chicken Sante Fe
- 1 boneless Chicken Breast per person
- Oil for sautéing chicken
- Breading (see recipe)
Heat oil in a large sauté pan. Dredge chicken in breading on both sides, pressing crumbs to make sure they stick. Add chicken to hot oil. Saute until half cooked. Flip and cook to 85% doneness. Remove chicken from sauté pan and place on sheet pan or large casserole dish.
- 2 oz (per serving) Salsa
- 2 oz (per serving) Monterey Jack Cheese – Shredded
- 1 tbsp (per serving) Real Sour Cream
- 1 oz (per serving) Guacamole Sauce
To the chicken, add 2 salsa and pepper jack cheese and place back in oven to finish cooking. Remove when chicken is heated throughout and cheese is melted. Top with guacamole and sour cream.
- 1-22 oz Bags of Tortilla Chips
- ¾ tsp Ground Cumin
- ¾ tsp Ground Coriander
Crumble chips in the bags. Add crumbled chips, cumin and coriander to food processor. Blend to a small crumb consistency.
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.