RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2270
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| Recipe Name: |
Spicy Basque-Style Chicken |
| Source: |
, June 2007 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2008-01-28
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
5.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
13.00
Minutes |
Heart Healthy: |
Yes |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.31
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve this dish with saffron rice to soak up the tasty sauce. |
| Comments: |
Smoked paprika is a traditional ingredient in Spanish cuisine. Serving size: 3 ounces chicken, about 1/2 cup sauce, 1 tablespoon prosciutto, and 1 1/2 teaspoons parsley
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Ingredients:
1 Pound chicken breast, boneless, skinless
2 Teaspoons oil, olive
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Directions:
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; CHOLESTEROL 94mg; CALCIUM 92mg; SODIUM 876mg; FIBER 0.3g; IRON 1.4mg; CARBOHYDRATE 8g |
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| Nutrition per Serving: |
| Calories: |
145 |
Total Carbs: |
2.0 |
Net Carbs: |
0.4 |
| Cholesterol: |
39.8 |
Fat: |
3.2 |
Protein: |
18.60 |
| Fiber: |
1.56 |
Sodium: |
544.98 |
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