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)

Ingredients

• 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

Preparation

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