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Smoky Roasted Chicken Breasts with Potatoes and Sherry Sauce

Spanish smoked paprika, known as pimenton, is brick red in color and boasts a smoky flavor that is deliciously meaty, with earthy hints of cocoa. Its bold taste pairs well with the sharp-flavored cumin and aromatic oregano in the spice rub, and with the toasty garlic and crisp dry sherry in the pan sauce.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Smoky Roasted Chicken Breasts with Potatoes and Sherry Sauce
Review 1 for Smoky Roasted Chicken Breasts with Potatoes and Sherry Sauce
5 out of 5
5 out of 5
,San Diego
,Ca
December 31, 2016
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Once a week
Would You Recommend? Yes
0points
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Easy and tasty
December 31, 2016
Easy recipe to follow with everyday ingredients and very adaptable. I used chicken things, didn't use the cumin because I was out, substituted the oregano with thyme and the Sherry wine with Madeira wine, and it still turned out delicious. Highly recommended.
Pros: Adaptable, Easy, Good Value, Healthy, Quick, Will Make Again
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Review 2 for Smoky Roasted Chicken Breasts with Potatoes and Sherry Sauce
5 out of 5
5 out of 5
,Houston
,TX
August 28, 2014
Ability level:Advanced
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
-3points
0of 3found this review helpful.
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Good and easy
August 28, 2014
Light.not too overpowering. My family enjoyed this. My salmon did not have skin so just bake in the oven for 10 - 15 minutes, depending on the thickness of the filet, in an oiled pan. Dried chives in the reduction worked beautifully. This is easy to do for several people.
Pros: Quick, Easy, Healthy, Appearance, Will Make Again