Thursday, July 23, 2015

Roasted Paprika Mayo Chicken Breast

Oh my, poor paprika has been underrated by a lot of Americans. Most use as a garnishing sprinkle of color to potato salad, deviled eggs... etc. Paprika in large amounts lends not only color, but awesome flavor to many different foods.

Paprika is made from dried and ground chile peppers, which originated in southern Mexico. Capsicum is a member of the nightshade family which also includes tomatoes and potatoes.

Christopher Columbus is credited with bringing the chile to Europe. The Paprika Museum makes its home in Kalocsa, and the city celebrates its famous spice with the Paprika Festival each year in October.

Paprika is used as a coloring agent in foods and cosmetics.  

Research Source: About Food

Roasted Paprika Mayo Chicken Breast
Recipe by Christine Lamb (Christine's Pantry), 2015. All rights reserved. 

4 chicken breast
1/2 cup mayonnaise
1 teaspoon paprika
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder

Preheat oven to 425 degrees. Line a sheet pan with tin foil, and lightly spray with cooking spray.

Season both sides of chicken breast with salt and pepper. 

In a small bowl, combine mayonnaise, paprika, salt, pepper and garlic powder. Spread mixture on each chicken breast, and place on a sheet pan. Place in oven and cook about 20 minutes, until chicken is cooked and no longer pink. 


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