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: