Mains | 30 Minutes or Less | Poultry
SERVES 4 - START TO FINISH: 30 minutes
* If you can’t find the thinly sliced chicken breast halves, slice your own by spreading the whole breast half out flat and using a sharp knife, cut horizontal as in butter-flying the breast, cutting all the way through.
1 teaspoon hot paprika
1/2 teaspoon salt
1/4 teaspoon red cayenne pepper, optional
1 tablespoon extra virgin olive oil
4 thin sliced bone-less skinless chicken breast halves (about 1 1/3 pounds total)*
1/4 cup dry white wine
1 can (14 ounces) stewed tomatoes
2 already roasted red peppers, chopped
1/4 cup sliced, stuffed green olives, drained
1/4 cup fresh chopped parsley
yellow rice for serving, recipe follows
1. Combine spices in a small bowl and set aside. Heat oil on medium in a large Dutch oven or heavy bottomed soup pot. When oil is hot, add chicken breasts and sprinkle 1/2 of seasoning spice mix over each piece. (If chicken pieces overlap, shift occasionally to lightly brown all edges.)
2. Cook until chicken is lightly browned, about 4 minutes and turn. Season the reverse side with the remaining spice mix. Cook for 3 minutes, then deglaze the pot with the wine, trying not to pour the wine directly over chicken. Loosen any brown bits on the bottom of the pot, shifting the chicken pieces as necessary. Add the tomatoes with the juices, red peppers and olives. Stir gently.
3. Cover the pot, reduce heat to low and cook for 5 to 7 minutes or until chicken is just cooked through. (Check often to make sure there is enough liquid in the pot. Add water or additional wine as necessary to prevent drying out. Stew should be very moist, but not soupy.) When chicken is done, add chopped parsley and serve over yellow rice.
Approximate Values Per Serving (excluding rice): 249 calories (26% from fat), 7 g fat (1 g saturated), 87 mg cholesterol, 35 g protein, 8 g carbohydrates, 1 g dietary fiber, 1005 mg sodium
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