Print Recipe

Deadbeat Pete's Santa Fe Chicken




  • 2 medium green peppers
  • 4 medium red onions
  • 4 cups cooked white rice
  • 16 ounces salsa
  • 6 (4 to 6 ounce) boneless, skinless chicken breasts
  • 16 ounces mild Cheddar cheese
  • 16 ounces Monterey jack cheese
  • Spices: poultry seasoning, cayenne pepper, onion powder, garlic, pepper
  • Unsalted butter


  • 1/2 teaspoon poultry seasoning
  • 1 teaspoon course ground black pepper
  • 2 teaspoons ground cayenne pepper
  • 1 tablespoon onion powder
  • 1 tablespoon granulated garlic
  • 1 tablespoon salt (optional)
  • 4 cups water


  1. Mix dry ingredients, add water and mix again well.
  2. Mix marinade. Marinate chicken at least 2 hours (24 hours for best results).
  3. Cook rice, slice pepper and onions.
  4. Heat oven to 400 degrees F.
  5. Mix salsa and 4 cups cooked rice. Grill or sauté chicken breasts until firm. Sauté peppers and onions in unsalted butter until tender.
  6. On individual plates, put a chicken breast over a bed of rice. Peppers and onions over chicken. Sprinkle with both types of cheeses. Put in oven to melt cheese (watch closely).

Source: - Deadbeat Pete's

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