PAPRIKA CHICKEN
A 15-minute paprika chicken recipe that uses on-hand ingredients for big flavor!
Provided by Kathryn Doherty
Categories Chicken Recipes in Under 15 Minutes
Time 15m
Number Of Ingredients 7
Steps:
- Mix paprika, poultry seasoning, salt and pepper in a small bowl.
- Sprinkle the seasoning over the cubed chicken and toss to get it coated on all sides.
- Heat olive oil in a large saute pan over medium-high heat. Add chicken and saute for 5-6 minutes.
- Stir and turn the chicken pieces over and cook for another 3-4 minutes, until cooked through.
- Squeeze the fresh lemon juice over the chicken and serve!
Nutrition Facts : Calories 316 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 145 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 53 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 656 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CRUNCHY PAPRIKA CHICKEN
Make and share this Crunchy Paprika Chicken recipe from Food.com.
Provided by startnover
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a pie plate mix first 5 ingrediants.
- In another pie plate place cornflakes.
- Roll chicken breasts in butter mixture then roll in corn flakes and place on a baking sheet not allowing them to touch. ( I often sprinkle the remaining cornflakes on top).
- Bake in 375 degree oven for 50 minutes.
Nutrition Facts : Calories 333.7, Fat 16.7, SaturatedFat 3.1, Cholesterol 68.4, Sodium 582.9, Carbohydrate 16.7, Fiber 0.6, Sugar 2, Protein 28.7
CRISPY PAPRIKA CHICKEN WITH TOMATOES & LENTILS
If you're looking for a quick but nutritious main meal, look no further - this healthy paprika chicken with tomatoes and lentils delivers four of your 5-a-day
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 13
Steps:
- Put the chicken breasts between two sheets of baking parchment and, using a rolling pin, roll to a 1cm thickness. Rub with the paprika, lemon zest, ½ tbsp oil, salt and pepper. Cover and set aside while you start the lentils.
- Heat the remaining oil in a pan and add the garlic, fennel seeds and fennel slices with a pinch of salt. Cook for 5 mins until starting to soften, then tip in the tomatoes, vinegar and lentils. Turn down the heat and leave to bubble away.
- Heat another non-stick frying pan over a high heat, add the chicken breasts and cook for 7 mins, turning halfway, until golden brown and cooked through. Add the watercress to the lentils and stir to wilt, then squeeze in the lemon juice. Slice the chicken then serve it alongside the lentils with a dollop of yogurt and dill.
Nutrition Facts : Calories 517 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 13 grams fiber, Protein 55 grams protein, Sodium 1.5 milligram of sodium
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- Place the chicken in the center of the oven and roast for about 50 minutes or until the skin is crisp and golden and the chicken is cooked through. Allow the chicken to rest for 10 minutes before serving.
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