Deadbeat Pete's Santa Fe Chicken Recipe
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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

Mix dry ingredients, add water and mix again well.

Mix marinade. Marinate chicken at least 2 hours (24 hours for best results).

Cook rice, slice pepper and onions.

Preheat oven to 400 degrees F.

Mix salsa and 4 cups cooked rice. Grill or sauté chicken breasts until firm. Sauté peppers and onions in unsalted butter until tender.

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).

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