31 Mar 2009
Spanish sweet paprika and lemon chicken filets
Is unbelievable, but we still having high temperatures, 89 degrees at this moment, remember that I am in the South of south hemisphere. I can’t say that is the best weather to spend in kitchen. But I must to be in. What a hectic day today has been! I certainly do not have time to get bored! I am preparing my husband’s dinner party, only for my in laws and my brothers and sisters in law. Needles to say- and I’m pretty sure that you should know me by now - I saw to it that we had everything. And you know that takes up too much time. And talking about time, I almost forget to prepare lunch, because I was very focused in dinner. So I made this quick and tasty dish. It’s as easy as that!! Spanish sweet paprika and lemon chicken breast Ingredients: • 1 tablespoon olive oil • 1 chicken breast fillets, halved lengthwise • 1 tablespoon Sweet Spanish paprika • 1 ½ tablespoon olive oil, plus extra oil for sauce • 1 tablespoon finely grated lemon rind • 2 cloves garlic, sliced • 2 tablespoons lemon juice • ½ cup chopped parsley Method: Heat the oil in a frying pan over medium heat. Sprinkle the chicken with the Sweet Spanish paprika, salt and add to the pan. Cook for 5 minutes each side or until browned. Add the extra oil, lemon rind and garlic, cook for 1 minute, then add the lemon juice and parsley. Serve with a carrots, cabbage , soy sprouts, lettuce, radichetta, salad.