Recipes‎ > ‎Meat Dishes‎ > ‎

Spicy Basque-Style Chicken

Smoked paprika is a traditional ingredient in Spanish cuisine. Serve this dish 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)

  • 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

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

Calories: 264 (31% from fat)
Fat: 9g (sat 1.6g,mono 4g,poly 2.2g)
Protein: 36.2g
Carbohydrate: 8g
Fiber: 0.3g
Cholesterol: 94mg
Iron: 1.4mg
Sodium: 876mg
Calcium: 92mg

Karen Levin, Cooking Light, JUNE 2007
Hillary Jeffrey,
Nov 13, 2009, 9:21 PM