SMOKED PAPRIKA CHICKEN
Steps:
- In a small bowl, combine smoked paprika, garlic salt, and 3 tbsp olive oil to create a smooth paste. Place a large piece of plastic wrap on a cutting board. Place your chicken breasts on top of the plastic wrap, with a few inches of space in between each breast (if making 2 lbs. of chicken breasts you will probably end up with four breasts; I only cooked two breasts for this demo). Place another layer of plastic wrap on top of the breasts. Use a mallet to gently pound out the chicken breasts till they are an even thickness all the way across and about 1 1/2 times their original size. This will allow the breasts to cook more evenly under the broiler. Paint each breast on both sides with a thin, even layer of the smoked paprika paste. Let the breasts stand for 20 minutes to allow the flavor to infuse the meat. Place a rack at least 4 inches below your broiler and preheat the broiler. Place the chicken breasts on a foil-lined baking sheet. Place the chicken under the broiler and let it broil for about 7 minutes till a crust begins to form around the edges. If your chicken seems to be burning or cooking too fast, move the rack down a notch or two. Flip the breasts with a pair of tongs. If the breasts appear to be dry after you turn them, baste them with a little olive oil. Let them cook under the broiler for another 5-7 minutes, until cooked through (internal temperature of 160 degrees F). Let the breasts rest for a minute or two before serving to allow the juices to evenly distribute through the meat. Serve.
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