Does anyone still have the Cooking Light from last June? Ha, this recipe came from that and we made it for the first time tonight. Page 240 - Spicy Basque-Style Chicken.
1 teaspoon smoked paprika
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast tenders
2 teaspoons olive oil (1 tsp)
2 teaspoons bottled minced garlic (4 cloves fresh)
1/4 cup sliced green olives (hard to find without a stuffing)
2 (10-ounce) cans diced tomatoes and green chiles, undrained (more Rotel)
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.
I know I have posted a couple of great recipes tonight, and truly, they are great and things we will make many times to come....but...this one was absolutely outstanding! What an incredible blend of flavors. We didn't have smoked paprika, but used the regular. The whole dish was so unbelievable, I wouldn't change a thing next time.
In all fairness, it's 2 dishes, but don't tell anyone. We made the chicken while the "saffron in a bag" was cooking. It's not exactly extra effort, but what a meal.
DH just came in and complimented me again on this recipe. You must make this.
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2 comments:
Hey, I made this one, and I know my mom did too and we both enjoyed it. You should definately get thee to a penzey's (635 and preston) and buy some smoked paprika. It is the "new" chipotle.
Chicken and prosciutto is a hard combo to beat. Sounds great ... I will have to try this one out.
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