Years ago when my husband and I were living in Nashville, there was a little cafe in the posher side of town called Green Hills Grille. They made a smothered chicken dish that my husband fell in love with. After we'd had it there a couple times, he asked me if it was something that we could replicate at home. And so our super simple version of Chicken Santa Fe was born.
Like tonight, I usually serve it with yellow saffron rice and a green salad. The cafe made their dish topped with pico de gallo, but my husband likes the Mexican flavored stewed tomatoes instead. You could even use fresh salsa.
Chicken Santa Fe
1 tablespoon olive or vegetable oil
4 boneless, skinless chicken breasts
fresh ground black pepper, optional
1 can Mexican style tomatoes
1 can black beans
1/2 cup shredded cheddar or jack cheese, divided
In a large frying pan, heat oil. Season chicken with pepper. Fry chicken breasts in oil, turning when they are brown on one side.
In separate pots heat tomatoes and black beans until bubbly.
Once everything is cooked, place chicken on plate, top with beans, then tomatoes and finally 1/4 of the cheese. Alternately, you could serve over a bed of yellow saffron rice.