Smoked paprika is a traditional ingredient in Spanish cuisine, and adds a nice punch of flavor in this spicy dish prepared in the style of Spain's northwestern Basque region . Serve the chicken with saffron rice to soak up the tasty sauce.
1 teaspoon smoked paprika
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast tenders
2 teaspoons olive oil
2 teaspoons bottled minced garlic
1/4 cup sliced green olives
2 (10-ounce) cans diced tomatoes and green chiles, undrained
1/4 cup finely chopped prosciutto
2 tablespoons chopped fresh parsley
How to Make It
Combine paprika and pepper; sprinkle evenly over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes. Add garlic to pan; cook 30 seconds. Turn chicken over. Add olives and tomatoes to pan; bring to a boil. Reduce heat, and simmer 6 minutes.
Remove chicken from pan. Increase heat to medium-high; cook 2 minutes, stirring occasionally. Sprinkle with prosciutto and parsley.