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Dried sweet paprika can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid sweet paprika, please tap it and change its rating to Red.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly coat it with cooking spray.
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even thickness of about 3/4 inch. This ensures the breasts cook evenly.
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