Spicy Basque-Style Chicken

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 31%
  • Fat: 9g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 2.2g
  • Protein: 36.2g
  • Carbohydrate: 8g
  • Fiber: 0.3g
  • Cholesterol: 94mg
  • Iron: 1.4mg
  • Sodium: 876mg
  • Calcium: 92mg

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

  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.
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