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Spicy Basque-Style Chicken

Photo: Lee Harrelson; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 3 ounces chicken, about 1/2 cup sauce, 1 tablespoon prosciutto, and 1 1/2 teaspoons parsley)
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.

Ingredients

  • 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

Nutrition Information

  • calories 264
  • caloriesfromfat 31 %
  • fat 9 g
  • satfat 1.6 g
  • monofat 4 g
  • polyfat 2.2 g
  • protein 36.2 g
  • carbohydrate 8 g
  • fiber 0.3 g
  • cholesterol 94 mg
  • iron 1.4 mg
  • sodium 876 mg
  • calcium 92 mg

How to Make It

  1. 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.

  2. Remove chicken from pan. Increase heat to medium-high; cook 2 minutes, stirring occasionally. Sprinkle with prosciutto and parsley.