Spanish-Style Chicken Breasts in 30 Minutes

Flattened Chicken with Almond & Paprika Vinaigrette

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 3/8 teaspoon salt, divided
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil, divided
• 1/4 cup unsalted chicken stock
• 1 clove garlic, minced
• 2 tablespoons unsalted roasted almonds, finely chopped
• 1 tablespoon water
• 1/4 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon Dijon mustard
• 2 tablespoons chopped flat-leaf parsley
• 1 ounce green olives, pitted and chopped

Directions

Place each chicken breast half between 2 sheets of plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle evenly with 1/4 teaspoon salt and pepper.

Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl. Add 2 chicken breast halves; cook 3 minutes on each side or until done. Remove from pan. Repeat procedure with 1 1/2 teaspoons oil and remaining 2 chicken breast halves.

Reduce heat to medium. Add stock, scraping pan to loosen browned bits. Stir in remaining 2 tablespoons oil. Add garlic; sauté 1 minute. Add remaining 1/8 teaspoon salt, almonds and next 5 ingredients (through Dijon); cook 1 minute or until heated, stirring occasionally. Spoon almond mixture over chicken. Sprinkle with parsley and olives.

Nutrition Information

Serves: 4 |  Serving Size: 6 ounces chicken + 1 tablespoon almond mixture

Per serving: Calories: 323; Total Fat: 17g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Cholesterol: 109mg; Sodium: 457mg; Carbohydrate: 2g; Dietary Fiber: 1g; Sugar: 1g; Protein: 38g

Nutrition Bonus: Potassium: 27mg; Iron: 2%; Vitamin A: 2%; Vitamin C: 2%; Calcium: 1%