In article >,
"Bob Terwilliger" > wrote:

> Isaac wrote:
>
> > 14 oz. boneless skinless chicken breasts
> > 2 tsp. smoked Spanish paprika (Picante Pimenton)
> > 1/4 tsp. salt
>
> > On a plate mix smoked paprika with salt; slice chicken breast into thin
> > slivers and place into paprika mix. Cover chicken completely in spice and
> > pat off excess.
>
> 14 oz. of chicken breasts works out to about two fairly-large breasts. It
> doesn't look like you'd have enough of the paprika-salt mixture to
> completely coat that much sliced chicken (considering that slicing will
> drastically increase the surface area).
>
> Do the quantities work out right for you?

Honestly, I don't recall; it was last winter when we last prepared it.
If the paprika came out a little shy, I'd just add some...

Isaac