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Pan-Fried Chicken with Romesco Sauce
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Prep Time:
20 minutes
Total Time:
40 minutes
Elevate pan-fried chicken with zesty romesco sauce. Prep in advance for a quick and flavorful dinner in just 20 minutes.
Ingredients:
  • 1/2 cup slivered almonds
  • 1 slice firm crusty white bread (about 5x5x1/2 inch)
  • 1 medium tomato, cut in half, seeded
  • 2 cloves garlic, peeled
  • 1 jar (12 oz) roasted red bell peppers, rinsed, drained and patted dry
  • 1/4 cup olive oil
  • 1 tablespoon sherry vinegar
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • 6 boneless skinless chicken breasts (about 1 3/4 lb)
  • 1 teaspoon garlic salt
  • Chopped fresh parsley, if desired
Instructions:
  • Preheat oven to 400°F. Spread almonds, bread, tomato, and garlic evenly on a large baking sheet. Bake for 5 to 6 minutes until almonds and bread are lightly toasted. Break the bread into bite-size pieces.
  • Combine toasted almonds, bread, tomato, and garlic in a food processor. Pulse until coarsely chopped. Add the rest of the sauce ingredients and pulse until almost smooth. Transfer the sauce to a small bowl and set aside to thicken as it sits.
  • Heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Season both sides of the chicken with garlic salt and place in the skillet. Cook for 15 to 20 minutes, flipping halfway through, until the chicken reaches an internal temperature of at least 165°F. Serve the chicken with sauce and garnish with parsley.

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