Sunday, October 5, 2008

Yummy Spanish Paprika Chicken

Thank goodness that there will always be new things to do with chicken! This recipe was originally found, I believe, in Cooking Light or Redbook though it was called something nicer (aren't they always called something nicer in the magazines?).

This is an easy, quick recipe to spice up that pound of chicken you've got in the freezer. It's great for an evening when you just don't even feel like pre-heating the oven. Serve this with a little brown rice and some corn or another nice veggie, and you've got a really simple, hearty meal. The heat this dish gets from the paprika isn't spicy hot, but you can certainly heat things up by using extra seasonings! Otherwise, serve as is.

Spanish Paprika Chicken

You'll need:
1 t. paprika
black pepper (to taste); crushed red pepper (for spicy)
4 -- 5 bone/skinless chicken breasts, about 3 oz. each
2 t. extra virgin olive oil
2 garlic cloves, minced
1/4 C. chopped green olives
14 oz. can of diced tomatoes and green chiles, undrained
3 slices proscuitto, finely chopped (about 1/4 C.)
2 T. fresh chopped parsley (I like this with the flat leaf kind)
2 T . grated parmesan

Heat a large skillet over medium high heat and add your proscuitto. Heat until just barely brown and crispy, then remove to a plate and add in the parsley and parmesan cheese. Keep warm. Meanwhile, keep your skillet over medium heat and add the 2 t. of oil.

Combine your paprika and pepper and sprinkle all over both sides of chicken. I usually sprinkle one side, toss it face-down in the pan and then do the other side. This seems to make better use of the spices. Add the seasoned chicken to your pan and cook about 4 minutes, flipping once. Add your garlic and cook another minute, flip your chicken again. Add olives and tomatoes, bringing the whole mixture to a boil. Reduce heat and then simmer for 6 -- 10 minutes, until chicken is completely cooked through.

Place a chicken breast on each plate, top with 1/2 C. of the sauce, then sprinkle with about 2 T. of the proscuitto/parsley/cheese mixture. Declicious! I usually cut mine up into my rice, and it feel like a ridiculous load of food, but so good! This makes about 4 servings, and you can easily adjust that by just including fewer or more chicken breasts and topping the breasts with a little more/less sauce as necessary. Each serving is 6 pts on WW, or about 310 calories.

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