Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Arizona State University Club Pollo Santa Fe
- add review
- #11966
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
Chicken
4 chicken breast halves, pounded
3 poblano peppers, roasted
3 Anaheim peppers, roasted
1 clove garlic, minced
1/4 cup onions, medium-diced
1/2 cup goat cheese, crumbled
2 tablespoons pine nuts, toasted
Dry Marinade
1 tablespoon cumin
1 tablespoon granulated garlic
1 tablespoon red chili powder
salt and pepper, to taste
directions
Clean and remove all skin and fat from boneless chicken breasts. Pound out evenly. Mix Dry Marinade and rub on chicken breasts. Roast, clean and shred peppers.
In hot saute pan, sear breasts on both sides and finish in the oven. Saute peppers, garlic and onions. Add salt and pepper to taste.
Recipe Source: Chef Silvana Salcido, Arizona State University Club
added by
gennyblake
nutrition data
646 calories, 35 grams fat, 14 grams carbohydrates, 69 grams protein per serving. This recipe is low in carbs.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
see more chicken recipes
reviews & comments