6 chicken thighs or breast 3 tablespoons sundried tomato paste 1/2 teaspoon salt 1 teaspoon sweet paprika 1/2 teaspoon hot chili powder, optional 1/4 teaspoon freshly cracked pepper 1/2 teaspoon dried oregano 2 cloves garlic, minced 2 tablespoons EV olive oil
If using chicken breast, place chicken breast on a chopping board and with your hand flat on top of it, use a sharp knife to slice halfway into one side of the breast. Be careful not to cut all the way through to the other side. Open out the breast so that it resembles a butterfly.
Make small slits on chicken (breast or thighs). Set aside.
Mix together olive oil, salt, pepper, paprika, ground chili, garlic, sundried tomato paste and oregano.
Add chicken to the marinade and mix well. Refrigerate for a few hours. Set aside for an hour at room temperature before using.
Heat a non-stick frying pan on low-medium heat. Place chicken pieces a few at a time and cook for 5-6 minutes on each side until crispy golden brown on both sides or until cooked through.
Serve hot as an appetizer or with pasta or as a filling for sandwiches and wraps.