Roast Chicken Breasts With Romesco Sauce Recipes

CHICKEN WITH ROMESCO SAUCE

Steps:

• Toast the almonds in a dry skillet, over medium high - stirring, until golden and fragrant.
• Heat the olive oil in a large skillet over medium heat and cook the onions until softened and lightly browned (about 6 mins)
• Add the garlic and smoked paprika and cook for 30 seconds.
• Add the red peppers and tomatoes to the skillet and bring a boil. Reduce heat and simmer 10-15 minutes, until sauce is reduced by about half.
• Remove from heat and stir in the toasted almonds vinegar, salt and pepper.
• Transfer to a food processor or high-speed blender and process until smooth, but still with a little texture.
• Heat the olive oil in another skillet, over medium high.
• Combine the paprika, onion powder, garlic powder, salt & pepper
• Season the chicken with the spice mix - rub it in!
• Cook, turning, until cooked through and browned.
• Plate the chicken and divide the sauce between each piece.
• Sprinkle the parsley over the top (if using).

ROMESCO CHICKEN RECIPE

Steps:

• Preheat the oven to 400 degrees.
• In a small dish, combine the spice rub ingredients. Rub the mixture over the chicken breasts to coat. Place the chicken breasts on a baking sheet and drizzle with olive oil.
• Roast the chicken in the oven for 20-25 minutes until the chicken is cooked through.
• While the chicken is roasting, combine the romesco ingredients in a food processor. Pulse until the mixture is pureed. Heat the sauce on the stovetop so it is warmed through to serve.
• When the chicken has finished cooking, spoon the romesco sauce over the chicken before serving. Or, layer a spoonful or two of romesco sauce on a plate and serve the chicken breast over the sauce.

ROAST CHICKEN BREASTS WITH ROMESCO SAUCE

Steps:

• Preheat oven to 450 degrees. In a small bowl, combine thyme, sugar, 1 teaspoon coarse salt, and teaspoon pepper. Place chicken on a rimmed baking sheet; rub with thyme mixture.
• Bake until chicken is opaque throughout and an instant-read thermometer registers 165 degrees when inserted in thickest part of breast (avoiding bone), 25 to 35 minutes. Serve chicken topped with romesco sauce.

CHICKEN WITH ROMESCO SAUCE

Steps:

• Make the sauce first: Preheat oven to 400. In a large bowl add tomatoes, red pepper,onion,garlic, chile and toss with 2 tablespoons olive oil. Place the mixture in a glass casserole dish, cook in the oven for 20 minutes.Remove the chile and set aside.
• Roast the remaining vegetables for 30 more minutes.When cool enough to handle,remove the skins and seed from the tomatoes,bell pepper and chile.Place all the vegetables and thyme in a food processor, pulse until chunky. Add pine nuts and pulse for 10 seconds,add 1/4 cup olive oil,vinegar,paprika,salt and pepper. Pulse again for 5 seconds to mix.Refrigerate for 2 hours. This will keep for 5 days in a sealed type jar.
• For the Chicken: Season the chicken with salt,pepper and herbs. In a large skillet or sauce pan that can be put in the oven, heat olive oil over medium heat,add chicken breasts skin side down for 3 minutes or until golden brown. Turn the breast over and put the pan in the oven for 8 minutes or until cooked through.
• Remove the chicken and set aside to cool a little. On the stove using the same pan over medium heat, deglaze with wine. Add lemon juice and cook 10-15 seconds. Take the pan off the heat, add butter making sure it is melted.
• Ladle the Romesco Sauce in the center of the plate, place chicken on top of the sauce then pour the lemon wine sauce over the chicken.

GRILLED CHICKEN WITH HOMEMADE ROMESCO SAUCE

Steps:

• Heat oven to 400° F. Line a baking sheet with parchment or a silicone baking mat.
• Place peppers, tomatoes, garlic and almonds on the baking sheet and roast for 40 minutes, checking every 10-15 minutes to rotate peppers and tomatoes so that all sides get blistered, and to remove almonds and garlic once they are done (about 10-15 minutes in).
• Place peppers and tomatoes in a bowl and cover with foil or plastic wrap. Let sit for 10 minutes to steam (this makes them easier to peel).
• Gently peel skins away from peppers and tomatoes. Discard skins and pepper seeds and stem. Squeeze garlic from the cloves.
• Place all ingredients for the sauce in a high powered blender, such as a Vitamix, and blend until smooth.
• While vegetables are roasting, marinate chicken. Make sure chicken is an even thickness so that they cook more evenly. You may have to lightly pound them into even thickness. Sprinkle chicken breasts with salt, pepper and garlic powder on both sides. Add Worcestershire sauce, balsamic vinegar, and olive oil, and turn chicken to coat. Marinate in the refrigerator until you're ready to cook it.
• Heat a grill or grill pan over medium-high heat (about 400°F.) Cook chicken for about 5 minutes per side, then turn heat to low and/or move chicken to top rack of the grill and continue cooking until the internal temperature reaches 165° F and juices run clear, about 10-20 minutes, depending on the thickness of the chicken.
• Serve each chicken breast topped with Romesco sauce.