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.
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I'm not a huge fan of chicken but I LOVE this dish. BUT I have to qualify that statement a...