Paprika Chicken with Orange Walnut Sauce

Paprika Chicken with Orange Walnut Sauce

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.


  • 2 teaspoons cumin, ground
  • 2 teaspoons paprika
  • 2 chicken breast halves (about 10-12 ounces total), boneless, skinless
  • 3/4 cup mayonnaise, fat-free
  • 2 tablespoons orange zest, grated
  • 1 tablespoon mint, chopped, fresh
  • 1/2 cup California walnuts, chopped
  • 16 slices French bread, baguette-style, cut on a diagonal, 1/2-inch thick and 2 inches long
  • 16 sprigs watercress or flat leaf parsley, small


  1. Combine the cumin and paprika and rub the mixture over the chicken breasts.
  2. Coat a nonstick skillet with nonstick cooking spray and place over medium-high heat. Add the chicken breasts and cook about 4 to 5 minutes on each side, or until no longer pink in the center.
  3. 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.
  4. In a small bowl stir the mayonnaise, orange zest, mint and walnuts together.
  5. 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.


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