Post by Kathy on Aug 28, 2016 16:16:10 GMT
Baked Santa Fe Chicken
Delicious! The tortilla chip coating along with the mayo made for some awesome tasting chicken! Nice and juicy and so much flavor going on! The chunky salsa and pepper jack cheese were the perfect combination for a little kick but it was a little kick, something I think everyone could handle! A little spice in life is good for you!
I am one who thought the sound of mayo on chicken sounded gross and I was always afraid to try it but once I did and this is only the 2nd time that I have, it is a really good way of keeping the chicken moist and the breading sticking! As far as taste, you will never know it is there!
I'm always happy this time of year when you can use the oven again and not worry about it heating up the house!
4 boneless, skinless chicken breasts, (about 1¼ pounds or 2 breasts butterfly cut to make 4)
sea salt and cracked black pepper, to taste
3 Tablespoons mayonnaise
1-2 cups tortilla chips, crushed (1-2 cups depending on size of chicken)
1½ cups chunky salsa, divided
1½ cups shredded Pepper Jack cheese, divided
½ cup Tri-Color tortilla strips, for garnish
Preheat oven to 400°. Spray an 8x11 baking dish.
If chicken breasts are real thick, pound them out until they are thinner. Crush tortilla chips in a baggie.
Season chicken with salt and pepper on both sides.
Place mayonnaise on a plate and stir. Place crushed tortilla chips on another plate.
Coat each chicken breast lightly on each side with mayonnaise and then crushed tortillas, making sure the tortillas stick.
Bake 30 minutes or until chicken is thoroughly cooked to an internal temperature of 175°.
Remove from oven and divide salsa and then cheese on top of chicken. Place back in oven about 10-15 minutes until cheese is melted.
Remove from oven and garnish with tortilla strips if desired.
