Santa Fe Chicken

Santa Fe Chicken 1 Santa Fe Chicken 2


Today’s recipe is one that will please your taste buds and your wallet!  It’s a delicious dish that has only a few ingredients, most of which you already have in your pantry.  So for those of you whose resolution was to be more cost-efficient in 2014, this is for you!

To be totally honest, I expected this dish to be ho-hum.  I dunno I guess I just wasn’t very excited about its potential.  Well I’m happy to say that this surpassed expectations!  I liked the contrasting textures of the crunchy chips, gooey cheese, and chunky salsa.   It also had lots of flavor!  I wasn’t too sure about using mayo to coat the chicken, but it did an excellent job of keeping the chip crumbs from falling off, and you can just use a thin coating to do the trick.  The hubs REALLY liked this dish, and kept saying that I need to make this more often!  So I guess it’s a keeper!

Santa Fe Chicken

Yields: 4 servings

Santa Fe Chicken


  • 4 boneless, skinless chicken breasts
  • coarse salt and fresh black pepper
  • 1/3 cup mayonnaise
  • 1 1/2 cups tortilla chip crumbs (I just crushed some Tostito's chips in a ziploc bag)
  • 1 1/3 cups salsa
  • 1 1/3 cups shredded Monterey jack or extra sharp cheddar cheese


  1. Preheat oven to 400 degrees F.
  2. Season chicken on both sides with salt and pepper.
  3. Set up a dredging station with the mayonnaise in a shallow bowl and the tortilla crumbs in another. Working one at a time, coat each chicken breast lightly with mayonnaise, then tortilla crumbs, patting them on with your hands.
  4. Bake about 20 minutes or until chicken is thoroughly cooked to an internal temperature of 165 - 170 degrees F.
  5. Remove the pan from oven and top each piece of chicken with 1/3 cup salsa and then 1/3 cup cheese. Put the pan back in the oven about 5 minutes until cheese is melted. Alternately you can turn on the broiler and broil them about 1 minute until cheese is melted with some golden spots (but watch closely because it will burn quickly!)

Source:  Cinnamon Spice and Everything Nice



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