that don’t taste very healthy. Both today and Wednesday’s recipes
feature prosciutto. Prosciutto, salty, delicious meat that you eat,
just knowing, it is clogging your arteries on the
way down. And loving every second of it. Or at least, I am. It’s a
very rare treat that we get any type of deli meat in our house.If it has spicy in the title, I know John will
whole-heartedly agree to it (little trick I have learned over the past
2.5 years!), so when I pulled out this recipe he not only
enthusiastically agreed, but also offered to HELP! Wonders
never cease. Adding a small amount of prosciutto on the end makes it
taste decadent when in reality, the meal is pretty healthy. I served it
with sautéed spinach and over 1/4 cup of yellow (saffron) rice each.
The sauce is what really makes this meal. Try to
wait out your hunger and the delicious smells until the sauce is
reduced into a chunky delight. It’s worth it, trust me. I also think
this is the one dinner that John and I didn’t say
a single word over except: Grunt, Good, Grunt, Yum! I’ll let you
infer who said what. It’s the perfect weeknight meal; easy, filling,
healthy, and yes, extremely delicious.
Spicy Basque-Style Chicken (adapted from Cooking Light)
1 teaspoon smoked paprika
1/2 teaspoon black pepper
2 skinless boneless chicken breasts (we used the thin sliced – about 2/3 of a pound)
1 teaspoon olive oil
2 cloves of garlic, minced
2 tablespoons sliced green olives
1 10-ounce can of petite diced tomatoes, undrained
1/4 cup finely chopped prosciutto
Combine paprika and pepper. Season chicken with
the mixture evenly. Heat oil in a large skillet over medium-high heat.
Add chicken to pan; cook 4 minutes until well browned. Add garlic to
pan, cook until fragrant (about 30 seconds).
Turn chicken over. Add olives and tomatoes to pan; bring to a boil.
Reduce heat slightly and simmer 12-18 minutes, until sauce thickens.
Plate and sprinkle with prosciutto just before serving.
Nutrition Information per Serving based on 2 servings from MyFitnessPal:
Until the next time my oven is on…