This meal was pretty quick, pretty spicy, and pretty good! I served it with some Texas Toast and it was really good!
Spicy Basque-Style Chicken
Cooking Light June 2007
1 teaspoon smoked paprika
¼ teaspoon black pepper
1 lb. skinless, boneless chicken breast tenders
2 teaspoons olive oil
2 teaspoons bottled minced garlic
¼ cup sliced green olives
2 cans (10-ounce) diced tomatoes and green chiles, undrained
¼ 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.
Yield: 4 servings (serving size: 3 ounces chicken, about 1/2 cup sauce, 1 tablespoon prosciutto, and 1 1/2 teaspoons parsley)
Nutritional information per serving:
CALORIES 264 (31% from fat); FAT 9g (sat 1.6g,mono 4g,poly 2.2g); PROTEIN 36.2g; CHOLESTEROL 94mg; CALCIUM 92mg; SODIUM 876mg; FIBER 0.3g; IRON 1.4mg; CARBOHYDRATE 8g
MacGourmet Rating: 4 Stars