1 tsp smoked sweet paprika
1/4 tsp black pepper
1 lb skinless, boneless chicken breast tenders
2 tsp olive oil
2 tsp bottled minced garlic
1/4 cup sliced green olives
2 (10-ounce) cans diced tomatoes and green chilies, undrained
1/4 cup finely chopped prosciutto
2 TBS chopped fresh parsley
Combine paprika and pepper; sprinkle evenly over chicken. Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes. Add garlic to pan; cook 30 seconds. Turn chicken over. Add olives and tomatoes to pan; bring to a boil. Reduce heat, and simmer 6 minutes.
Remove chicken from pan. Increase heat to medium-high; cook 2 minutes, stirring occasionally. Sprinkle with prosciutto and parsley.
Perfect when served with Saffron Rice to soak up all the yummy sauce.