Spicy Basque-Style Chicken

D said this was easy, but that was the only good thing about it. We didn't use the olives. But I don't know...the Rotel doesn't usually taste like stewed tomatoes to me and that's all this tasted like. We aren't having again.

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.

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

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.

Yield: 4 servings (serving size: 3 ounces chicken, about 1/2 cup sauce, 1 tablespoon prosciutto, and 1 1/2 teaspoons parsley)

CALORIES 264 (31% from fat); FAT 9g (sat 1.6g,mono 4g,poly 2.2g); IRON 1.4mg; CHOLESTEROL 94mg; CALCIUM 92mg; CARBOHYDRATE 8g; SODIUM 876mg; PROTEIN 36.2g; FIBER 0.3g

Cooking Light, JUNE 2007