Paprika Chicken with Prunes

This feel-good recipe combines paprika chicken with prunes. A hearty meal that the whole family will love!

Prep Time 20 minutes

Cook Time 35 Minutes

Serving Size: 4

Calories: 420

Carbohydrates: 29g

Protein: 39g

Fat: 18g

Fiber: 5g

Sugar: 14g

4 chicken breasts (about 1 1/2 lb)
2 tsp olive oil, divided
1/2 tsp salt, divided
1/2 tsp freshly ground pepper, divided
3 red peppers, seeded and chopped
2 tsp paprika
1 garlic clove, minced
2/3 cup vegetable broth
1/2 cup whipping cream
2/3 cup Sunsweet Prunes
1/4 breadcrumbs e.g. Panko
1/4 grated cheese (Parmesan, Gouda, Emmental)
1 tsp fresh thyme leaves

Preheat oven to 350°F. Lightly grease a 9x13-inch casserole dish; set aside.

Pat chicken dry with paper towel. Heat 1 tsp olive oil in large skillet set over medium-high heat. Sear chicken for 2 to 3 minutes on each side or until golden. Season with 1/4 tsp each salt and pepper then transfer to casserole dish.

In the same skillet, reduce heat to medium. Add remaining olive oil and cook chopped peppers, garlic, paprika, and remaining salt and pepper for 2 to 3 minutes or until starting to soften. Pour in broth and cream then bring to a boil; cover and simmer for 10 to 15 minutes or until slightly thickened.

Blend the pepper and cream mixture with a hand blender until smooth. Pour mixture over the chicken breast fillets and add the prunes.

In small bowl, mix together breadcrumbs and cheese. Sprinkle over the chicken and sauce mixture and bake for 25-30 minutes or until golden and bubbly. Garnish with thyme.

Tip: Serve with basmati rice or sweet potato wedges

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