Romesco Chicken

By charlotteh371

process bell pepper, tomatoes, broth, lemon juice, olive oil and garlic in a food processor until smooth. transfer mixture to a saucepan; boil 7 mins or until slightly thick. season with salt and pepper

Ingredients

• 1 cup jarred roasted red bell pepper, drained
• 1 cup roma tomatoes, seeded
• 1/2 cup chicken broth
• 2 tbsp. fresh lemon juice
• 2 tbsp. olive oil
• 4 garlic cloves
• 4 boneless skinless chicken breast halves (6-8oz each)
• 1 tsp black epper
• 1 tsp kosher salt, divided
• 2 cups bread crumbs
• 1/2 cup sliced almonds
• 1/4 cup all purpose flour
• 1/4 cup parmesan cheese, grated
• 2 eggs
• 2 tbsp. water
• 1/3 cup vegetable oil

Preparation

Step 1

process bell pepper, tomatoes, broth, lemon juice, olive oil and garlic in a food processor until smooth. transfer mixture to a saucepan; boil 7 mins or until slightly thick. season with salt and pepper

trim fat from breast halves and slice each in half crosswise. season with pepper and 1/2 tsp salt.

pulse bread in a food processor to make coarse crumbs. add almonds and pulse to chop. transfer crumb mixture to a shallow dish.

Place flour, parmesan and remaining 1/2 tsp salt in a second shallow dish. blend eggs and water with a fork in a third shallow dish.

dredge both sides of chicken in flour mixture, then dip into egg mixture to coat. transfer chicken to crumb mixture and pat onto both sides; place on a baking sheet.

heat oil in a large skillet over medium-high heat. saute chicken 5 mins or until golden brown. carefully flip chicken and saute an additional 5 mins or until cooked through.