Smoked Paprika Chicken

I wanted a chicken dish to go with rye bread and sauerkraut.  My Internet search found Smoked Paprika Chicken.

Ingredients:

• 1 tbsp smoked paprika, or more if needed
• 1/2 tsp garlic powder
• 1/2 tsp dried parsley
• 3/4 tsp salt
• 2 tbsp olive oil
• 2 chicken breasts (about 8 ounces each)

Instructions:

1. Mix spices and olive oil together in a small bowl.
2. Gently pound each breast to an even thickness between two sheets of plastic wrap.
3. Brush the marinade on the top of most breasts. Let marinade in the refrigerator for at least 30 minutes.




4. Preheat the broiler with the rack about least 4 inches below the flame.
5. Cover a baking sheet with foil. Spray foil lightly with cooking spray.
6. Broil the chicken for about 7 to 9 minutes. 
7. Check for doneness using a thermometer - the chicken should reach 160 degrees. 
   (If the chicken is getting too dark, move the pan down to a lower rack.)
8. After cooking, let the breasts sit a minute or two before serving.
   (We each had 1/2  a breast with warm sauerkraut, applesauce, baker beans, and pumpernickel rye bread.)
      

Carole's Notes:

We liked these! The smoky paprika makes it tasty. The pumpernickel rye bread is my Basic Sourdough Bread with the addition of 2 teaspoons of King Arthur Pumpernickel flavor, 1 teaspoon caraway seeds, and 1 teaspoon black sesame seeds.

It is good on a tossed salad as well.

 

The recipe is lightly adapted from https://toriavey.com/toris-kitchen/smoked-paprika-chicken/