Spicy Basque Style Chicken
This is a great recipe from Cooking Light. Easily doable during the week for a quick dinner. The recipe calls for sliced green olives. I am not a fan so I omitted them but you may love that extra pungent flavor.
Though it is fabulous on rice, lots of delicious sauce, my son creatively thought of another way to serve it: in flour tortillas, with grated cheese and sour cream! Yum! Should have taken a picture of that too!
Spicy Basque Style Chicken ( Cooking Light June 2007)
1 teaspoon smoked paprika
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast tenders
2 teaspoons olive oil
2 teaspoons minced garlic
2, 10 ounce cans diced tomatoes and green chiles, undrained (I used Ro*Tel, the milder version but you may like it hotter)
1/4 cup finely chopped prosciutto, about 1 ounce
2 tablespoons chopped fresh parsley
Combine paprika and pepper. Sprinkle evenly over the chicken.
Heat oil in a large nonstick skillet over medium high heat. Add chicken to pan and cook 4 minutes. Add garlic to pan and cook 30 seconds. Turn chicken over. Add tomatoes to skillet and bring to boil. Reduce heat and simmer 6 minutes.
Remove chicken from pan and increase heat to medium high. Cook for 2 minutes, stirring occasionally. Add chicken back into pan and sprinkle with prosciutto and parsley. Serve over rice or in a flour tortillas, with cheese and sour cream.
mise en place:
paprika and pepper sprinkled on chicken tenders:
cook for 4 minutes then add garlic:
turn chicken over and add tomatoes:
After 6 minutes, remove chicken and cook sauce:
add prosciutto and parsley: