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Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce Recipe

Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce

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Average Rating:

Total Reviews: 51

Showing 21-30 of 51

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  • on April 14, 2010

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    This is not hard to make at all and it is SO good! I used some of the leftover chicken for tacos. The second time, I cut the leftover chicken into chunks and put it in soup....so good! This has so much flavor...loved it! Thanks Bobby!

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  • on January 09, 2010

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    The sauce was a little overpowering, but the rub was fantastic and permeated the chicken

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  • on November 04, 2009

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    I made this along with Bobby's Smoky Paprika Home Fries and the meal was to die for. If you want a change from the traditional chicken try this. I wasn't sure about the sauce, but it really makes a difference.

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  • on September 19, 2009

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    I used my stovetop cast iron grill to make this- so yummy! I toasted the seeds of the spices before I ground them to bring out the flavor even more and the smoked paprika is great. Then the next day I sliced up the chicken breast, stuck em in a wrap with the sauce on top and MMMM...lunch anyone?

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  • on September 01, 2009

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    I wanted to use the sauce on salmon but it needed some acid to cut through the richness of the sauce and the bold flavor of the fish. I used the rub on the salmon and grilled it. I then modified the sauce slightly:

    2 cloves garlic instead of 6
    2 roasted jalapenos instead of seranos
    1/2 c olive oil instead of 1 cup
    added the juice of 1/2 a lime

    The modified sauce takes on a fresher, lighter taste that works with fish. But Bobby's recipe when used on chicken is awesome!

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  • on August 22, 2009

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    Excellent all the way around, and very easy too. The sauce is like a pesto, but made with mint instead of basil. Really terrific, and I loved the flavor of the smoked paprika as well. Be aware that the sauce recipe over twice what you'd actually need for 4 chicken breasts, so you can safely cut that in half.

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  • on August 02, 2009

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    It is very good dish, spices worked very well with chicken and I like sauce a lot, taste was very interesting and texture was creamy and smooth.
    Thank you Bobby:

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  • on July 21, 2009

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    I really went out of my comfort zone with this recipe and I'm glad I did. I used boneless skinless chicken breasts and regular paprika (all i had. Served the chicken with grilled red potatos. I also just used a grill pan for both the chicken and potatos. Drizzled a little sauce over both. It turned out to be a really healthy flavorful meal. I'm sure it would be even better with all the ingredients called for. Also, I cut up the leftover chicken and potatos, threw in some diced tomatos, drizzled some of the parsley mint sauce and ate it cold for lunch the next day. Great leftover!

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  • on July 06, 2009

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    Made this chicken for a 4th of July dinner party and it was very, very tasty. Was a little leary of the mint sauce but it was perfect. The spice for the chicken was right on, especially the smoked paprika.
    I'd make again.

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  • on June 28, 2009

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    I am sure that this recipe is wonderful but did anyone notice that Giada sat a processor lid (which was reused, a pepper mill and a serving dish on top of a board which had been used to oil and season raw chicken?
    Her actions should have no influence on the recipe but I think the show should be edited.
    Thank you

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