Ingredients
Romesco Sauce
- 1 Tomatoes quartered
- 4 cloves Garlic
- 2 tbsp Extra-virgin olive oil
- 1/2 cup Sliced almonds toasted
- 8 oz Roasted red peppers drained well
- 1 tbsp Balsamic vinegar
- 1.5 tbsp Smoked paprika
Chicken
- 1 lb Chicken breast boneless skinless butterflied
- 1/4 cup All-purpose flour
- 2 Eggs scrambled
- 1 cup Panko breadcrumbs
- 6 tbsp Extra-virgin olive oil
Instructions
- Preheat the oven broiler on high. Line a baking sheet with aluminum foil.
- Place the tomatoes and garlic cloves on the baking sheet, drizzle with olive oil, season well with salt and pepper and place them under the broiler. Once the garlic reaches a nice golden brown on one side turn them over to roast the other side. Remove from the oven when the garlic is golden brown on both sides and the tomatoes have a nice roasted coloring place them in a blender.
- In the meantime, 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. Then place them in the blender also.
- 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. Season the chicken well on both sides with salt and pepper. Coat with flour then dip into the egg and then into the breadcrumbs to coat well.
- Heat the oil in a nonstick pan over medium heat. Cook chicken for 2-3 minutes per side, until golden browned and an internal temperature of 160 degrees is reached using a thermometer. Set aside on a paper towel lined dish to drain excess oil. Serve the sauce over the chicken
Video
Nutrition
Calories: 391kcal | Carbohydrates: 20g | Protein: 33g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 154mg | Sodium: 1054mg | Potassium: 802mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1997IU | Vitamin C: 33mg | Calcium: 119mg | Iron: 3mg
Chicken Romesco
Ingredients
Romesco Sauce
- 1 Tomatoes quartered
- 4 cloves Garlic
- 2 tbsp Extra-virgin olive oil
- 1/2 cup Sliced almonds toasted
- 8 oz Roasted red peppers drained well
- 1 tbsp Balsamic vinegar
- 1.5 tbsp Smoked paprika
Chicken
- 1 lb Chicken breast boneless skinless butterflied
- 1/4 cup All-purpose flour
- 2 Eggs scrambled
- 1 cup Panko breadcrumbs
- 6 tbsp Extra-virgin olive oil
Instructions
- Preheat the oven broiler on high. Line a baking sheet with aluminum foil.
- Place the tomatoes and garlic cloves on the baking sheet, drizzle with olive oil, season well with salt and pepper and place them under the broiler. Once the garlic reaches a nice golden brown on one side turn them over to roast the other side. Remove from the oven when the garlic is golden brown on both sides and the tomatoes have a nice roasted coloring place them in a blender.
- In the meantime, 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. Then place them in the blender also.
- 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. Season the chicken well on both sides with salt and pepper. Coat with flour then dip into the egg and then into the breadcrumbs to coat well.
- Heat the oil in a nonstick pan over medium heat. Cook chicken for 2-3 minutes per side, until golden browned and an internal temperature of 160 degrees is reached using a thermometer. Set aside on a paper towel lined dish to drain excess oil. Serve the sauce over the chicken
Video
Nutrition
Calories: 391kcalCarbohydrates: 20gProtein: 33gFat: 20gSaturated Fat: 3gCholesterol: 154mgSodium: 1054mgPotassium: 802mgFiber: 4gSugar: 3gVitamin A: 1997IUVitamin C: 33mgCalcium: 119mgIron: 3mg
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