Published: by Absolutely Recipes, in the Birds recipes category.

Chicken With Romesco Sauce Recipe.

Ingredients:

For the Chicken
2 Garlic Cloves (Minced)
1 TBSP Olive Oil
4 Chicken Breasts Cutlets (Pounded to 1/4" Thick)
1 TSP Paprika
1 Scallion (Chopped)
1/2 Cup Fresh Cilantro (Chopped)
For the Romesco Sauce
2 Roma Tomatoes (Halved)
2 Red Bell Peppers
2 Garlic Cloves (Minced)
2 TBSP Chili Oil
1/3 Almonds (Blanched and Toasted)
1/8 Cup Hazelnuts (Toasted)
1 TBSP Red Wine Vinegar
Pinch of Salt

Recipe Instructions:

Preheat oven to 375 degrees.
On a lightly oiled baking dish place the tomatoes cut side down.
Place red bell peppers in same baking dish.
Bake for 30 minutes until the skin of the bell peppers becomes charred.
Remove from oven and peel the skin from the bell peppers, remove the seeds and remove skin from the tomatoes.
Reduce oven heat to 350 degrees.
In the bowl of a food processor, place the tomatoes and bell peppers along with garlic, chili oil, almonds, hazelnuts, red wine vinegar and season with salt and pepper.
Blitz for 30 seconds until the mixture becomes blended but not totally smooth.
Mix remaining garlic with olive oil and using a 9x13 baking dish, coat the bottom with the garlic and oil mixture.
Place the pounded chicken cutlets on top of the garlic oil mixture, sprinkle with paprika and top with the cilantro and green onions, bake for 20 minutes until internal temperature reaches 165 degrees.
Serve with the Romesco sauce.

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