Tuesday was just another crazy day at work. However it ended with great news for my husband! He got his end of the year review and discovered that all of his hard work was appreciated!
To celebrate I let him pick out a bottle of wine and which recipe I was going to make for dinner. I was surprised when he picked Spicy Basque-Style Chicken (Cooking Light, June 2007). Matt has only recently started to be adventurous with spice. This is a man who once "caught" me putting black pepper in dinner and was appalled. Now he puts a couple dashes of hot sauce on his veggie burger and loves fresh ground pepper on his meals. The recipe selection was another reason for me to be proud of him.
I served the chicken over brown rice with a side salad.
My review: Delicious! I loved the combination of the tomatoes, chiles and olives. However, it was even a little too hot for me. My eyes were tearing throughout dinner. I decided that if I made this again I would use regular diced tomatoes with a couple dashes of hot sauce instead of the diced tomatoes with green chiles. Whew! Spicy!
Matt's review: TOO SPICY!
Final decision: Even though it was delicious it was too spicy for both of us so it's OUT!
Spicy Basque-Style Chicken
1 t smoked paprika
1/4 t. black pepper
1 pound skinless, boneless chicken breast tenders
2 t. olive oil
2 t. bottled minced garlic
1/4 c. sliced green olives
2 (10-oz) cans diced tomatoes and green chiles, undrained
1/4 c. finely chopped prosciutto
2 T. 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.
If you like spicy food I definitely recommend giving this recipe a try!