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Chicken with Romesca Sauce

Chicken with Romesco Sauce

Adapted from The Whole Food Revelation. The original recipe uses tilapia fillets, but I chose to use chicken cutlets.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4

Ingredients

Romesco Sauce

  • 2 to matoes
  • 2 red bell peppers
  • 2 garlic cloves minced
  • 2 tablespoons chili oil
  • 1/3 cup almonds blanched and toasted
  • 1/8 cup hazelnuts toasted
  • 1-2 tablespoons red wine vinegar
  • salt to taste

Chicken

  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 4 boneless chicken breast cutlets pounded to 1/4" thickness
  • paprika
  • 1 chopped green onion
  • 1/4 cup chopped cilantro

Instructions

Romesco Sauce

  1. 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.
  2. Remove skin and seeds from the roasted red peppers and remove the skin fro the roasted tomatoes.
  3. 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

  1. 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.