Smoked Paprika Chicken Breasts

I wasn’t sure this particular dish could survive without the salt.  I wasn’t  too worried about the change in taste.  But I was concerned that the salt might be an essential component of the paste. It provided texture that the powdery paprika by itself did not.  I suspected it might play a role in tenderizing the chicken or sealing in the juice.

But it was worth a chance.  So I made the dish with the easiest possible substitution: A commercially prepared no-salt seasoning mix.

I am not a big believer in pre-mixed seasoning blends.  We rarely use them.  But I happened to have one on hand: Mrs. Dash salt-free garlic and herb blend.  So that’s what I used.

The verdict?

The chicken cooked beautifully on the grill.  We sliced it and arranged it on a platter.   My husband had prepared two salt-free side dishes: a mixed green salad and kasha with mushrooms.

As always, the chicken was moist and delicious.  Everything was low-sodium Slovenian. Or at least Slovenian-inspired.

Whatever you call it, we enjoyed another LoSoSlo feast!

Smoked Paprika Chicken Breasts, salt-free

2 whole skinless, boneless chicken breasts (about 1 lb)

1 T. smoked paprika

1 ½ T. olive oil

2 t. no-salt seasoning mix (I used Mrs. Dash garlic and herb blend)

Place chicken breasts between 2 layers of plastic wrap. Pound with the side of a sturdy plate (or, if you have one, a meat mallet) to flatten into a thin, even layer. Mix the paprika, oil, and no-salt seasoning mix into a paste. Rub into both sides of chicken. Refrigerate for a half hour.

Grill, turning when browned on one side.  (Or use a broiler.) When done, remove to a platter. Let cool slightly. Slice into strips and serve.