Recipes
- Paprika Chicken with Orange Walnut Sauce
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These tapas-style open face sandwiches can be turned into a meal by serving the chicken and sauce in pita pockets. You can add extra watercress or parsley to add more color and crunch.
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- Servings: 8
- Prep Time: 30m
- Cook Time: 10m
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- Low Calorie
- Ingredients
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2 teaspoons ground cumin
2 teaspoons paprika
2 boneless, skinless chicken breast halves (about 10-12 ounces total)
¾ cup fat-free mayonnaise
2 tablespoons grated orange zest
1 tablespoon chopped fresh mint
½ cup chopped California walnuts
16 slices baguette-style French bread, cut on a diagonal, ½-inch thick and 2 inches long
16 small sprigs watercress or flat-leaf parsley
- Directions
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- Combine the cumin and paprika and rub the mixture over the chicken breasts.
- Coat a nonstick skillet with nonstick cooking spray and place over medium-high heat. Add the chicken breasts and cook about 4-5 minutes on each side, or until no longer pink in the center.
- Cool chicken about 10 minutes, then slice each breast into 8 pieces, cutting slightly on the diagonal, so the chicken slices are approximately the same size as the bread slices. Set aside.
- In a small bowl stir the mayonnaise, orange zest, mint and walnuts together.
- Spread each slice of bread with a generous tablespoon of walnut mixture. Top with a slice of chicken, then garnish with a piece of watercress or parsley. Place on a serving platter and serve.
Nutrition
- Calories: 195
- Total Fat: 7 g
- Saturated Fat: 1 g
- Monounsaturated Fat: 1 g
- Polyunsaturated Fat: 4 g
- Trans Fat: 0 g
- Cholesterol: 27 mg
- Sodium: 383 mg
- Total Carbohydrate: 19 g
- Dietary Fiber: 2 g
- Protein: 14 g
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