Spicy Basque-Style Chicken

Spicy Basque-Style Chicken Recipe
Photo: Lee Harrelson; Styling: Leigh Ann Ross
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.

Yield:

4 servings (serving size: 3 ounces chicken, about 1/2 cup sauce, 1 tablespoon prosciutto, and 1 1/2 teaspoons parsley)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Karen Levin,

June 2007
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