Spicy Basque-Style Chicken Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Dinner Recipes

Photo by: Photo: Lee Harrelson; Styling: Leigh Ann Ross

Spicy Basque-Style Chicken

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.

Cooking Light JUNE 2007

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

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.

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

Search for Recipes by Nutrition Data

Go to full version of

Spicy Basque-Style Chicken recipe