With our “big move” looming, getting creative in the kitchen is increasingly more difficult. Boxes everywhere. Questions running through my mind such as “How many serving spoons do I really need?” Oh, don’t get me wrong – nearly everything is coming with me – it’s just a matter of what to pack now (and do without until the move is complete) and what to keep in the kitchen that is a bare-bone necessity for cooking. Trying an assortment of new recipes or getting creative on my own in the kitchen might not be the smartest move at this point. While some creativity is a real possibility (what can I do with chicken breasts, a can of soup and a few pinches of seasoning?) – for the most part I am sticking to the tried and true.
I’m also racing ahead, getting a jump on future shares. I know that there will be a lull – when the internet is disconnected at the old home front but not up and running at the new place. Creating meal plans, putting together a shopping list and all the rest of my daily routines are going to need to be accomplished the old fashion way. Oh my – it’s amazing how depend I have become on my lap tops to run my household.
Scheduling – that’s what I’m working on today. Writing posts for future shares. Such is the case with today’s share. This is a recipe originally shared back in February 2014. It’s one we haven’t enjoyed in a while. This particular meal takes a bit longer to prepare than I normally like for a typical week day dinner, but these days nothing is “typical”. It’s fairly easy to make – I like that. With Hubby and Kiddo commuting, the dinner hour has been pushed back, so meals that take a little longer to whip up really don’t come into the selection process. Besides, I’m home packing all day, so it’s just a matter of timing.
Whenever I make this impressive chicken dish, I serve it with the usual sides – warm flour tortillas and either Super Easy Refried Beans or Mexican Rice with Chunky Salsa. For that added “color” to the table (besides the bright red of the tomatoes and pale green of the Pepperoncini peppers) a cool, crisp summer salad is always welcome.
New Mexican Santa Fe Chicken
2 Tablespoons Vegetable Oil
2 Tablespoons Flour
2 Tablespoons Mexican Chili Powder
4 boneless, skinless chicken breast halves
1 Jar Chicken gravy
½ Cup Milk or as needed to thin gravy
½ Cup Monterey Jack Cheese, shredded
1 Handful Pepperoncini Peppers, garnish
1 Handful Cherry tomatoes, garnish
Place a large non-stick skillet over medium heat. Add oil to the skillet, giving it just a little swirl to distribute the oil and coat the pan.
While the oil heats, on a sheet of waxed paper, combine flour and chili powder. Once the skillet is ready, coat chicken with flour mixture.
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 shredded cheese and cover. Continue to cook another few minutes, just until the cheese has melted.
Place chicken on a rimmed serving platter. Spoon/ladle gravy over and around breasts. Garnish with a handful of Pepperoncini Peppers and cherry tomatoes as desired.
Rosemarie's Kitchen 