Adapted from The Whole Food Revelation. The original recipe uses tilapia fillets, but I chose to use chicken cutlets.
Prep Time10minutes
Cook Time50minutes
Total Time1hour
Servings4
Ingredients
Romesco Sauce
2 tomatoes
2red bell peppers
2garlic clovesminced
2tablespoonschili oil
1/3cupalmondsblanched and toasted
1/8cuphazelnutstoasted
1-2tablespoonsred wine vinegar
salt to taste
Chicken
2garlic cloves
1tablespoonolive oil
4boneless chicken breast cutletspounded to 1/4" thickness
paprika
1chopped green onion
1/4cupchopped cilantro
Instructions
Romesco Sauce
Preheat oven to 375 degrees. Slice tomatoes in half and place cut side down on lightly oiled baking dish. Place red bell peppers alongside the tomatoes. Bake for 30 minutes (the peppers may need a few more minutes if the skin is not yet charred). Cover the peppers with a cloth to allow them to sweat and facilitate the peeling process.
Remove skin and seeds from the roasted red peppers and remove the skin fro the roasted tomatoes.
Put tomatoes and peppers in a mini food processor or blender with garlic cloves, chili oil, almonds, hazelnuts and 1 tablespoon red wine vinegar and blend until well blended. Add salt and pepper to taste and the remaining vinegar if needed. Some texture should remain.
Chicken
Preheat oven to 350 degrees. Mince garlic and mix with olive oil to make a garlic oil. Using a 9" x 13" baking pan, brush the bottom of the baking dish with garlic oil. Take chicken cutlets and lay them in baking dish. Brush chicken with garlic oil and sprinkle with paprika. Top with cilantro and green onions and bake for 15-20 minutes until done. Serve with Romesco Sauce.
Recipe Notes
The Whole Foods Revelation Cookbook suggests roasting the tomatoes and red bell peppers ahead of time so you can use the sauce throughout the week. You could also make the Romesco Sauce ahead of time, which will cut the cooking time down to 15-20 minutes.