Romesco Chicken

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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 318kcal

Ingredients

Romesco Sauce

  • 1/2 cup Sliced almonds toasted
  • 2 cloves Garlic
  • 2 tbsp Extra-virgin olive oil
  • 1 cup Roasted red peppers drained well
  • 1 tbsp Balsamic vinegar
  • 2 tsp Smoked paprika
  • 1/4 cup Fresh cilantro plus more for garnish

Chicken

  • 2 large Chicken breast boneless skinless butterflied
  • 1 tbsp Montreal chicken seasoning or your desired dry rub seasoing
  • 2 tsp Extra-virgin olive oil
  • 1/4 cup Pepitas (hulled pumpkin seeds)
  • 4 Dinner rolls warmed in a 350 oven for 3 to 5 minutes prior to serving

Instructions

  • In a nonstick pan on medium heat add the almonds and toast them to golden brown. Make sure to move them around the pan so they dont burn.
  • Place the ingredients for the sauce in a blender and blend until smooth and set aside covered to keep warm. Adjust the ingredients to taste as needed. Season with salt and pepper. Set aside.
  • Preheat a grill or grill pan on medium heat.
  • Season the chicken well on both sides with seasoning rub and oil.
  • Cook chicken until nicely marked on both sides to an internal temperature of 160 degrees is reached using a thermometer.
  • Spoon the sauce over the chicken. Garnish with pepitas and cilantro. Serve with bread.

Notes

Pro Tips: To butterfly the chicken: Slice the chicken breast down the middle horizontally lengthways to make 2 thin breast pieces. Place the chicken flat on the cutting board and lay a piece of plastic wrap over them. Using a mallet gently pound the chicken so it is an even thickness throughout.

Nutrition

Calories: 318kcal | Carbohydrates: 16g | Protein: 18g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 660mg | Potassium: 451mg | Fiber: 4g | Sugar: 2g | Vitamin A: 760IU | Vitamin C: 18mg | Calcium: 99mg | Iron: 2mg

Romesco Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 318 kcal

Ingredients
  

Romesco Sauce

  • 1/2 cup Sliced almonds toasted
  • 2 cloves Garlic
  • 2 tbsp Extra-virgin olive oil
  • 1 cup Roasted red peppers drained well
  • 1 tbsp Balsamic vinegar
  • 2 tsp Smoked paprika
  • 1/4 cup Fresh cilantro plus more for garnish

Chicken

  • 2 large Chicken breast boneless skinless butterflied
  • 1 tbsp Montreal chicken seasoning or your desired dry rub seasoing
  • 2 tsp Extra-virgin olive oil
  • 1/4 cup Pepitas (hulled pumpkin seeds)
  • 4 Dinner rolls warmed in a 350 oven for 3 to 5 minutes prior to serving

Instructions
 

  • In a nonstick pan on medium heat add the almonds and toast them to golden brown. Make sure to move them around the pan so they dont burn.
  • Place the ingredients for the sauce in a blender and blend until smooth and set aside covered to keep warm. Adjust the ingredients to taste as needed. Season with salt and pepper. Set aside.
  • Preheat a grill or grill pan on medium heat.
  • Season the chicken well on both sides with seasoning rub and oil.
  • Cook chicken until nicely marked on both sides to an internal temperature of 160 degrees is reached using a thermometer.
  • Spoon the sauce over the chicken. Garnish with pepitas and cilantro. Serve with bread.

Notes

Pro Tips: To butterfly the chicken: Slice the chicken breast down the middle horizontally lengthways to make 2 thin breast pieces. Place the chicken flat on the cutting board and lay a piece of plastic wrap over them. Using a mallet gently pound the chicken so it is an even thickness throughout.

Nutrition

Calories: 318kcalCarbohydrates: 16gProtein: 18gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 36mgSodium: 660mgPotassium: 451mgFiber: 4gSugar: 2gVitamin A: 760IUVitamin C: 18mgCalcium: 99mgIron: 2mg
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