I'm not a huge fan of chicken but I LOVE this dish. BUT I have to qualify that statement a bit. I've made this twice, first with fresh - never frozen - chicken and it was much much juicier than the second time when I made it with chicken that had been previously frozen. My second note is that that age and quality of your paprika is going to make a HUGE difference. If you pull out a dusty tin of paprika that's been around for a few years and is looking kind of brownish instead of bright red, this isn't going to taste very good. I use Penzey's half-sharp paprika because it adds a little heat but any good quality paprika would do (although I don't think I'd personally use a sweet paprika, it would give the dish the same punch). And third, I totally agree that the cooking time is way too long even with really big chicken breasts.

Reviewed On: Jun. 8, 2009

I make something very similar to this with great results. Instead of the other seasonings, try adding cajon season to taste.

Reviewed On: Feb. 15, 2009

I took this to a 4th of July party and it was a huge hit! People were eating it as a salad and (since I cut up all the stuff fairly small) dipping tortilla chips in it. I didn't use the red pepper and only used 4 oz of feta (that was the only size package I found). It didn't make up a ton the way I made it. I could have EASILY made a double batch and it would have all disappeared. I really feel the fresh basil is a must, dried really wouldn't give it the same vibrant flavor. I was sort of skeptical when I first read the recipe because it seems like a strange combination of ingredients but it is really, really good.

Reviewed On: Jul. 5, 2008