Ingredients

  • 4 chicken breast halves, boneless, skinless
  • 3 lemons, divided
  • 1 teaspoon salt
  • 1 teaspoon unsweetened cocoa powder
  • 1 envelope Sazon con Azafran
  • 2 tablespoons smoked Spanish paprika
  • ¼ cup Spanish olive oil
  • 2 tablespoons minced garlic
  • parsley sprigs
  • ½ cup pimiento stuffed olives
  • Spanish Pesto
    • ½ cup chopped parsley
    • ½ cup pitted Spanish olives
    • ½ teaspoon minced garlic
    • ½ cup canned garbanzo beans, drained
    • cup Spanish olive oil
    • ½ cup Spanish pimientos
    • ½ cup manchego cheese, finely grated
Categories
Chicken

Directions

1. Rub chicken with juice of 1 lemon; sprinkle with salt. In small bowl, mix together cocoa powder, sazon and paprika; rub liberally over chicken.
2. In large nonstick frypan over medium heat, place olive oil. Add chicken and cover. Cook 8 minutes, turning often.
3. Add garlic and cook about 6 minutes more, turning often. Slice chicken breasts across grain and arrange on platter, fanning slightly. Sprinkle with juice of ½ lemon and drizzle with Spanish Pesto. Garnish with olives, parsley and remaining lemon, sliced.
4. Spanish Pesto: In food processor, place parsley, olives, minced garlic and garbanzo beans. Pulse, adding Spanish olive oil and pimientos. Empty into bowl and stir in finely grated manchego cheese.

Source

Servings/Yield

Leah Lyon
Ada, OK
2005 Finalist