Romesco Chicken

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
Romesco Chicken
Romesco Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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