Romesco Chicken

Prep Time 15

Cook Time 20

Servings 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