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Arizona State University Club Pollo Santa Fe
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- #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.
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