Crispy Santa Fe Chicken

Name: Crispy Santa Fe Chicken
Yield: 4 servings
Cuisine: American
Ingredients: 4 ea. (28–32 ounces) boneless skinless chicken breasts; ½ cup crushed garlic-flavored croûtons; ¼ cup unsalted butter, melted; ½ tsp freshly-ground cumin; 1 tbsp chili powder; 1 tbsp salt; 1 tbsp cayenne pepper; 1 tbsp freshly-ground black pepper; ¾ cup grated Monterrey Jack cheese; Olive oil

A lot of crispy baked chicken recipes use things like breadcrumbs or cracker crumbs. Here, the croûtons add a little flavor.

From Wikibooks CookbookNo reviews yet· 0 commentsEasy0 made it

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If you eat

serving

472kcal · 24% of your day

Protein: 54 g · 45% of 120 g
Carbs: 6 g · 3% of 220 g
Fat: 25 g · 38% of 65 g

2 g
Fibre: 0 g
Sugar: 2033 mg
Sodium: 260 g
Serving size

Calculated from all 9 ingredients by weight.

Serving size estimated by Ma Kitchen. The source gives no serving count, so the recipe is split into 4 servings of about 262 g, the usual size for a main dish. If your portion is bigger or smaller, set how much you eat above and the macros follow.

The cooking fat is not counted. The source gives no amount for the oil or butter this is cooked in. Calories and fat will be higher than shown.

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Ingredients

Makes

4 ea. (28–32 ounces) boneless skinless chicken breasts
½ cup crushed garlic-flavored croûtons
¼ cup unsalted butter, melted
½ tsp freshly-ground cumin
1 tbsp chili powder
1 tbsp salt
1 tbsp cayenne pepper
1 tbsp freshly-ground black pepper
¾ cup grated Monterrey Jack cheese
Olive oil

Ingredients for 4 servings (1 kg) · the original recipe

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Method

1
Preheat oven to 425°F.
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2
Combine butter, seasonings, and salt in a pie plate or a large wide dish.
3
Dip chicken into egg mixture then dredge into croûton crumbs. Let rest 2–3 minutes.
4
Coat chicken pieces on olive oil then place on a greased baking pan.
5
Insert a probe thermometer into one of the pieces, and bake in the oven until internal temperature reaches 165°F.
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6
Sprinkle chicken pieces evenly with cheese and bake until cheese is melted. Serve warm.
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Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.