Wednesday, September 9, 2009

Spicy Basque Chicken

Serves 4

1 tea paprika (I use a lot more than this though)
1/4 rea black ground pepper
1 lb skinless, boneless chicken breasts, cut into tenders
2 tea olive oil
2 tea minced garlic
1/4 C green olives
2 (10 ounce) cans diced tomatoes with chiles, undrained (Rotelo)
1/4 finely chopped prosciutto
2 T chopped parsley

Coat chicken with paprika and pepper (can mix the two together first). Heat oil over medium high heat. Add chicken and cook 4 minutes (without flipping). Add garlic for 30 seconds, then turn chicken over. Add olives and tomatoes and bring to boil. Reduce heat and simmer for 6 minutes.

Remove chicken from pan. Increase heat to medium high and cook for another two minutes. sprinkle with prosciutto and parsley, and serve.

I got this recipe years ago from a Cooking Light magazine (so its healthy for you). It spicy and yummy. Serve over rice (preferably saffron rice). I never remove the chicken before bringing it back up to high heat the last time though.