xiaoxl/recipe_data huggingface dataset:
Chicken and Sugar Snap Stir-fry


Ingredients:
garlic, ginger, chicken broth, boneless skinless chicken breast half, black pepper, green onions, sugar snap peas, celery, red bell pepper, sliced water chestnuts, oyster sauce, mirin, soy sauce, cornstarch, cooked rice

Directions:
In large pan or dutch oven, add garlic, ginger, 1/4 cup broth, and chicken pieces.
Season with black pepper.
Cook over medium heat (add a bit more broth if necessary, to prevent sticking], stirring often, until chicken is no longer pink, about 3-5 minute.
Add all other ingredients except for oyster sauce, Mirin, soy sauce, and cornstarch.
Stir fry until veggies are crisp-tender, 3-5 minute.
In separate bowl, combine remaining 1/4 cup broth, oyster sauce, Mirin, soy sauce, and cornstarch.
Stir into chicken/veggie mixture.
Cook until boiling and sauce thickens, 3-4 minute.
Serve over hot cooked rice, and additional soy sauce, if desired.
Wilton's Royal Icing


Ingredients:
confectioners' sugar, warm water

Directions:
"Beat all ingredients until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer.]."
Sugared Walnuts
Category: appetizers-and-snacks
By JacksDad

This delicious recipe goes well with salads, crepes, or is a tasty snack all by themselves!

Ingredients:
1  egg white
1 tablespoon water
1 pound walnut halves
1 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon salt

Directions:
Preheat oven to 250 degrees F (120 degrees C). Beat egg white and water together in a bowl using an electric mixer until frothy. Add walnuts to egg white mixture and stir until coated. Mix sugar, cinnamon, and salt together in a bowl; add to walnuts and stir until coated. Spread coated walnuts onto a baking sheet. Bake in the preheated oven, stirring every 15 minutes, until walnuts are fragrant and crisp, about 1 hour.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 16 servings

Calories: 235.1
Fat: 18.5 g
Saturated fat: 1.7 g
Carbohydrates: 16.5 g
Sugars: 13.2 g
Dietary fiber: 1.9 g
Protein: 4.6 g
Sodium: 40.4 mg
Gluten-Free Turkey Meatballs
Category: appetizers-and-snacks
By Olivia

My mom developed this recipe after many attempts at gluten-free meatballs. We now have a delicious and healthy way to eat a food we love!

Ingredients:
¾ pound ground turkey
½ pound chicken sausage, casings removed
⅔ cup gluten-free bread crumbs
3 tablespoons chopped fresh basil
3 tablespoons milk
2 teaspoons minced garlic
¼ cup grated Parmesan cheese
1 teaspoon kosher salt
½ teaspoon ground black pepper
1  egg, lightly beaten

Directions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine ground turkey, chicken sausage, bread crumbs, basil, milk, garlic, Parmesan cheese, kosher salt, and black pepper in a bowl; mix gently with a fork. Drop mixture, about 1 1/4-inch diameter per meatball, onto the prepared baking sheet using a spoon. Bake in the preheated oven until cooked through and lightly browned, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 40 meatballs

Calories: 32.3
Fat: 1.6 g
Saturated fat: 0.5 g
Carbohydrates: 1.3 g
Sugars: 0.2 g
Dietary fiber: 0.1 g
Protein: 2.9 g
Cholesterol: 15 mg
Sodium: 114 mg
Ice cream and coffee malt


Ingredients:
coffee, ice cream

Directions:
Blend hot coffee with malt mix if you opt.
to you the malt mix.
(I like it alot better with the malt mix] Add ice cream until desired texture is acheived.
Serve in any beverage container.
Looks great in margarita glasses, but tastes great in anything.
AND MOST IMPORTANT OF ALL-- Enjoy.
Suki's Spinach and Feta Pasta
Category: main-dish
By Anonymous

Spinach, tomatoes, and mushrooms mingle with tangy feta cheese in this quick and easy dish for a summer night or anytime.

Ingredients:
1 (8 ounce) package penne pasta
2 tablespoons olive oil
½ cup chopped onion
1 clove garlic, minced
3 cups chopped tomatoes
1 cup sliced fresh mushrooms
2 cups spinach leaves, packed
salt and pepper to taste
1 pinch red pepper flakes
8 ounces feta cheese, crumbled

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain. Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Yields: 4 servings

Calories: 451.1
Fat: 20.6 g
Saturated fat: 9.8 g
Carbohydrates: 51.8 g
Sugars: 9.2 g
Dietary fiber: 4.6 g
Protein: 17.8 g
Cholesterol: 50.5 mg
Sodium: 655.8 mg
Van Nuys (Aka Dirty Margarita)


Ingredients:
triple sec, Kahlua

Directions:
Shake and strain into a thoroughly chilled margarita glass., Optionally, build over ice in an old fashioned glass.
Crock Pot Baked Beans With Ground Beef


Ingredients:
bacon, onion, garlic cloves, kidney beans, butter beans, ketchup, brown sugar, dry mustard, apple cider vinegar

Directions:
Chop up the bacon into bite size pieces.
Place a small amount of olive oil in a 12 inch skillet and cook bacon over medium heat until cooked through.
Remove bacon with slotted spoon.
Add ground sirloin, onion and garlic to bacon drippings and brown until meat is cooked and onion is transparent.
Drain meat.
Combine bacon, meat/onion/garlic mixture and all other ingredients in a crock pot until hot and bubbly.
Cook on low (4-5 hours], or high (2-3 hours].
Lanae's Split Pea Soup


Ingredients:
sausage, water, potatoes, onion, dried thyme, pepper

Directions:
Combine all ingredients into slow cooker Cover., Cook on low for 12 hours.
Tomato Pie I
Category: main-dish
By Donnak

Tastes like a BLT sandwich, only better. The basil is what makes it so delicious. You will not regret this one. Use any favorite cheese for this recipe.

Ingredients:
1 (9 inch) deep dish pie crust
4 large tomatoes, peeled and sliced
½ cup chopped fresh basil
3  green onions, thinly sliced
½ pound bacon - cooked, drained, and chopped
½ teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon crushed red pepper
2 cups shredded Cheddar cheese
¼ cup mayonnaise

Directions:
Preheat oven to 375 degrees F (190 degrees C). In alternating layers, fill pastry shell with tomatoes, basil, scallions, bacon, garlic powder, oregano, and red pepper. In a small bowl, mix cheese with mayonnaise. Spread mixture over top of pie. Cover loosely with aluminum foil. Bake in preheated oven for 30 minutes. Remove foil from top of pie and bake an additional 30 minutes. Serve warm or cold.

Yields: 6 servings

Calories: 468.4
Fat: 35.3 g
Saturated fat: 14 g
Carbohydrates: 21.9 g
Sugars: 5 g
Dietary fiber: 2.2 g
Protein: 16.8 g
Cholesterol: 56.8 mg
Sodium: 778.2 mg
Scrambled Egg Brunch Bread
Category: breakfast-and-brunch
By tiberlady

Perfect for brunch, this beautiful braid is filled with eggs, ham, and cheese. Using refrigerated crescent rolls makes it a snap to prepare.

Ingredients:
2 (8 ounce) cans refrigerated crescent rolls
4 ounces thinly sliced deli ham, chopped
4 ounces cream cheese, softened
½ cup milk
1  egg, separated
7  eggs
¼ teaspoon salt
ground black pepper to taste
¼ cup chopped red bell pepper
2 tablespoons chopped green onion
1 teaspoon butter
½ cup shredded Cheddar cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Unroll each tube of crescent dough, but do not separate rectangles. Place side-by-side on prepared baking sheet with long sides touching; press and seal seams and perforations. Arrange ham lengthwise down center third of rectangle. Beat cream cheese and milk in a bowl. Separate one egg, placing egg white aside. Stir egg yolk, remaining eggs, salt, and pepper into cream cheese mixture; fold in red pepper and onion. Melt butter in a large skillet over medium heat; pour egg mixture into skillet and cook until just set, about 5 minutes. Remove from heat and spoon eggs over ham; sprinkle with Cheddar cheese. Cut 1-inch-wide strips towards the center to within 1/2-inch of filling on each long side of dough. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal and tuck under. Beat reserved egg white and brush over dough. Bake in preheated oven until golden, 25 to 28 minutes.

Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Yields: 6 servings

Calories: 557.6
Fat: 36.9 g
Saturated fat: 14.1 g
Carbohydrates: 32.1 g
Sugars: 7.2 g
Dietary fiber: 0.2 g
Protein: 21.7 g
Cholesterol: 292.5 mg
Sodium: 1144.8 mg
Pan-seared Steak


Ingredients:
olive oil, garlic, shiitake mushrooms, sherry wine, Dijon mustard, heavy cream

Directions:
Season filets with salt and pepper on both sides.
Heat oil in saute pan on high until hot; place garlic in pan folled by filets; sear for two minutes each side, remove steaks, set aside;discard garlic.
Use the sherry to deglaze pan; add mushrooms and saute on med-high heat for 4-5 minutes.
Place steaks back in pan; put Dijon mustard on each steak and turn steaks over to incorporate the mustard into a sauce with juices in pan; add the cream and allow to simmer until steaks are at desired temperature, Serve.
Steak Paste


Ingredients:
anchovies, butter, salt, pepper, cayenne

Directions:
Remove any fat from the steak.
Place meat into a double-boiler and cook for 4 hours.
Place meat (and juices] into blender with butter and blend to a paste. Add other ingredients and blend to mix.
Place into sterilized jars. Store in refrigerator.
Curried Chicken Salad With Grapes


Ingredients:
chicken breasts, olive oil, salt, pepper, celery, red grapes, mayonnaise, sour cream, lemon juice, sugar, curry powder, salt, pepper

Directions:
Place chicken on rack inside a 9"x13" pan.  Rub breasts with olive oil.  Season with salt, pepper and Mrs. Dash (or similar seasoning].
Roast until no longer pink, about 45 minutes.
Cool until easy to handle.  Remove skin and bones.  Shred meat into bite-sized pieces.  (Shredding instead of cubing allows the dressing to adhere to the chicken more easily.].
Meanwhile, combine dressing ingredients.  Taste often to reach desired outcome.
Combine chicken, celery and grapes.  Toss with enough dressing to coat, allowing for a little extra as the chicken will absorb some while melding in the refrigerator.
Best chilled overnight, but it is still great if you can't wait that long.
Serve alone or with rolls for sandwiches.
Green Chile Squares


Ingredients:
monterey jack cheese, green chilies, eggs

Directions:
Preheat the oven to 350 degrees., Sprinkle the cheese and chiles in the bottom of a 9 X 13 inch baking dish., P our the eggs over the top., Bake for 30-40 minutes or until golden brown and firm., Cool to room temperature and then cut into squares.
Black-Eyed Pea Burger


Ingredients:
black-eyed peas, cremini mushrooms, garlic cloves, scallions, fresh herb, sea salt, fresh ground pepper, turmeric, ground flax seeds, water, olive oil

Directions:
"Puree or mash all ingredients in a food processor.  Form patties by hand and cook until slightly browned on a flat griddle.  Serve with ketchup, tomatoes, onions and watercress or with Annie’s Goddess Dressing."
Smothered Cabbage
Category: side-dish
By Sandra Garth

This down-home dish is a family favorite. The addition of a ham hock and pork shank add richness and a depth of flavor that can't be beaten. It's perfect for a holiday or everyday meal, and leftovers freeze well.

Ingredients:
4 quarts water
1  medium ham hock
1  large pork shank
2 tablespoons bacon drippings
1 large head cabbage - washed, cored, quartered, and cut into 2-inch slices
salt and freshly ground black pepper to taste
2 ½ cups chicken broth

Directions:
Combine water, ham hock, and pork shank in a large pot. Bring to a boil, reduce heat, and simmer until meat is cooked through, about 2 hours. Drain and set meat aside to cool to room temperature, about 20 minutes. Remove meat from pork shank, chop into bite-sized pieces, and place in a bowl. Remove skin and meat from ham hock, chop into very small pieces, and add to the bowl, omitting skin if you prefer. Heat bacon drippings in a large skillet or Dutch oven over medium-high heat until hot, but not smoking. Add 1/4 of the cabbage to the hot skillet and saute until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Add another 1/4 of the cabbage, cooking until slightly wilted, about 3 minutes, followed by another 1/4 of the meat mixture. Repeat until all cabbage and meat have been added. Season with salt and pepper. If mixture sticks to the skillet, add 1 to 2 tablespoons chicken broth. Slowly add remaining chicken broth to the cabbage-meat mixture in the skillet, give it a good stir, and reduce heat to medium-low. Simmer until cabbage is tender, 30 to 45 minutes.

Prep time: 15 mins
Cook time: 3 hrs
Total time: 3 hrs 35 mins
Yields: 8 servings

Calories: 156.5
Fat: 9.3 g
Saturated fat: 3.2 g
Carbohydrates: 9.4 g
Sugars: 5.4 g
Dietary fiber: 3.9 g
Protein: 9.6 g
Cholesterol: 30.8 mg
Sodium: 448.7 mg
Bourbon Sweet Potatoes (Yams)


Ingredients:
dark brown sugar, Bourbon, heavy cream, butter, pecans

Directions:
In a skillet, brown the pecans (can also be done in the oven].
In a big pot, boil the yams for 12 minutes with water just covering them.
After 12 minutes, drain the water and replace with ice cold water to stop the cooking--peel and slice the potatoes.
In a big pan melt the brown sugar and butter together until saucy.
Add the bourbon and optionally flambé.
Add heavy cream, blend together.
Add the sliced yams to the pan and mix around with the sauce.
Add the pecans and mix together while heating for a little bit, but not to cook the yams completely.
Pour everything into a casserole dish and heat in the oven at 375° for 25 minutes or until potatoes are cooked.
York-A-Like Peppermint Patties


Ingredients:
corn syrup, margarine, powdered sugar, chocolate chips

Directions:
Combine syrup, margarine, and peppermint.
Slowly add powdered sugar.  Dough will be slightly crumbly.  Taste dough for mintiness and add more extract if desired.
Shape into teaspoon sized patties.  You may want to let them sit 30 minutes or so to make them sturdier for the coating process.
Melt the chips until creamy and stir-able and use to coat patties.  Let sit until dry.
Easy Chicken Breast Wrapped in Bacon
Category: meat-and-poultry
By klf

Delicious chicken breasts wrapped in bacon and smothered with BBQ sauce and Cheddar cheese. It's baked to perfection without any fuss, and you only need 4 ingredients!

Ingredients:
2  skinless, boneless chicken breast halves
4 slices bacon
1 (12 ounce) bottle barbecue sauce, or as needed
1 cup grated Cheddar cheese, or as needed

Directions:
Fill a small saucepan with water, add chicken, and bring to a boil. Simmer and cook chicken for 10 minutes. Drain. Preheat the oven to 375 degrees F (190 degrees C). Wrap each chicken breast with 2 slices of bacon and place in an ovenproof baking dish. Cover with barbecue sauce. Sprinkle with grated Cheddar cheese. Bake in the preheated oven until the cheese is bubbly and chicken is no longer pink in the center, about 12 minutes.

Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yields: 2 servings

Calories: 933.8
Fat: 54.5 g
Saturated fat: 23 g
Carbohydrates: 68.8 g
Sugars: 44.1 g
Dietary fiber: 1.2 g
Protein: 39.4 g
Cholesterol: 162 mg
Sodium: 2906.3 mg
Blue Lagoon Margarita


Ingredients:
blue curacao, lime juice, lime wedge, granulated sugar

Directions:
Rub rim of margarita glass with lime wedge and dip in granulated sugar.
Process tequila, blue Curacao, lime juice, sweet and sour mix, pineapple juice, and ice in blender until smooth.
Pour into margarita glass.
Garnish with lime wedge or a cherry, if desired.
Carlos & Charlie Tuna Salad Dip


Ingredients:
tuna, onion, mayonnaise, cilantro, tortilla chips

Directions:
Mix tuna, jalapenos, onion and cilantro in a food processor., Add mayonnaise 1 spoonful at a time until desired consistency is reached., Garnish with cilantro & serve with tortilla chips.
Blueberry Banana Smoothie


Ingredients:
banana, blueberries

Directions:
In a blender, crush ice., Add the rest of the ingredients and blend until smooth., Enjoy!
Grilled Rainbow Peppers (Salad)


Ingredients:
bell peppers, olive oil, brown sugar, fresh basil leaf

Directions:
Preheat grill to 350 to 400 degrees (medium-high].  Quarter the peppers and lightly coat them with vegetable cooking spray.
Grill peppers, covered with grill lid, for 5 minutes on each side until tender.
Remove from grill and arrange peppers, "inside" sides up, on a serving platter.
Whisk together oil, vinegar and sugar; drizzle over the peppers.  NOTE:  If you are using high grade vinegar that is already thick and sweet, there is no need to add the sugar.
Sprinkle peppers with goat cheese & basil - then salt and pepper to taste.
Serve!
Gnocchi with Chicken, Pesto and Fresh Mozzarella
Category: meat-and-poultry
By slocatelli

Quick recipe that can be made with prepared gnocchi and pesto, plus chicken breast and fresh mozzarella. Very easy; so easy, I'm sure it borders on a non-recipe. You're really just combining ingredients. You can also experiment with adding other ingredients, like mushrooms or veggies.  Anything that needs to be cooked can probably be added at the chicken stage. I did not add any onions or garlic, because the pesto I used already had both, but if your pesto does not, you can add those with the oil as well.

Ingredients:
1 tablespoon olive oil
1  skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
salt and ground black pepper to taste
2 tablespoons chicken broth
1 (8 ounce) jar prepared pesto
1 (12 ounce) package potato gnocchi
4 ounces small fresh mozzarella balls

Directions:
Heat olive oil in a saucepan. Season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. Remove chicken to a bowl using a slotted spoon, retaining drippings in the pan. Pour chicken broth into the saucepan. Bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. Return cooked chicken to the saucepan. Stir pesto through the chicken mixture; remove from heat. Bring a large pot of lightly salted water to a rolling boil. Cook gnocchi at a boil until they float to the top, about 3 minutes. Remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot. Place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. Pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 570.2
Fat: 44 g
Saturated fat: 15.8 g
Carbohydrates: 20.1 g
Dietary fiber: 2.5 g
Protein: 24.5 g
Cholesterol: 74.9 mg
Sodium: 652.8 mg
Chocolate Ganache
Category: world-cuisine
By INGRIDEVOGEL

This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.

Ingredients:
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon dark rum  (Optional)

Directions:
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in the rum if desired. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 2 cups

Calories: 141.5
Fat: 10.8 g
Saturated fat: 6.7 g
Carbohydrates: 9.4 g
Sugars: 7.1 g
Dietary fiber: 1.2 g
Protein: 1.4 g
Cholesterol: 21.1 mg
Sodium: 6.5 mg
Grandma Weeks Pecan Pie


Ingredients:
butter, brown sugar, eggs, pecans, vanilla, salt

Directions:
Melt butter. In a medium bowl, add butter, Karo syrup and sugar and mix well.
Add beaten eggs, vanilla,nuts & salt.
Pour into a pie shell and bake at 350 degrees for 35-45 minutes.  You can do a toothpick test which should be only slightly wet.
Caryn's note:  This is the recipe as Keith sent it to us.  I basted the edges of the pie crust with a tiny bit of egg white that I reserved and covered it with my pie ring (you could use foil] until the last 15 minutes of cooking. And, I had to cook the pie for about an hour before a toothpick test revealed the moist toothpick.  As the pie cools, it will set more so don't be alarmed if the center jiggles a little.  As I recall, it didn't cut extremely clean, but it sure was good!
Easy Cilantro-Lime Rice
Category: side-dish
By Leanne Kramer Chesshir

Serve this cilantro-lime rice with tequila-lime chicken!

Ingredients:
1 tablespoon olive oil
1 cup basmati rice
2 cloves garlic, minced
1 ½ cups chicken broth
2 tablespoons fresh lime juice
1 teaspoon salt
½ cup chopped cilantro
¼ cup whole-kernel corn
2 teaspoons green onions, chopped
1  lime, zested

Directions:
Heat olive oil in a saucepan over medium heat. Cook and stir rice and garlic in hot oil until fragrant, about 2 minutes. Stir chicken broth, lime juice, and salt into rice; bring to a boil, reduce heat to medium-low, cover the saucepan with a lid, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Stir cilantro, corn, green onions, and lime zest into rice until well-mixed.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 143.7
Fat: 2.9 g
Saturated fat: 0.5 g
Carbohydrates: 27.1 g
Sugars: 0.7 g
Dietary fiber: 0.6 g
Protein: 3 g
Cholesterol: 1.3 mg
Sodium: 650.2 mg
Corn in Creamy Dill Sauce


Ingredients:
plain nonfat yogurt, cornstarch, dill weed, salt, pepper, corn, reduced-fat cheddar cheese

Directions:
Spread the corn on a towel to drain.
Preheat oven to 375 degrees.
Lightly oil a 1 quart baking dish or spray with a nonstick cooking spray.
In a small bowl, combine yogurt, cornstarch, dill weed, salt and pepper. Mix well. Stir in corn. Place mixture in prepared pan.
Bake uncovered, 20 minutes or until hot and bubbly. Remove from oven and mix well, stirring until yogurt is smooth. Spread cheede evenly over corn.
Return to oven and bake 5 minutes more or until cheese is melted.
Grilled Citrus Chicken


Ingredients:
lime juice, lemon juice, olive oil, oregano, salt, rosemary, garlic clove, chicken breasts, sweet Hungarian paprika, pepper

Directions:
Pour juices, olive oil, oregano, rosemary, garlic clove, and 2 teaspoons salt into gallon ziplock bag.  Mix together.
Add chicken breasts and allow to marinate in refrigerator at least 2 hours (overnight is best, though!]
When ready to grill, season with remaining salt, pepper, and paprika.
Grill until breasts are cooked through.