Flat Belly Chicken Wromesco Sauce Recipe 465 Recipes

ROMESCO CHICKEN RECIPE

Steps:

• Preheat the oven to 400 degrees.
• In a small dish, combine the spice rub ingredients. Rub the mixture over the chicken breasts to coat. Place the chicken breasts on a baking sheet and drizzle with olive oil.
• Roast the chicken in the oven for 20-25 minutes until the chicken is cooked through.
• While the chicken is roasting, combine the romesco ingredients in a food processor. Pulse until the mixture is pureed. Heat the sauce on the stovetop so it is warmed through to serve.
• When the chicken has finished cooking, spoon the romesco sauce over the chicken before serving. Or, layer a spoonful or two of romesco sauce on a plate and serve the chicken breast over the sauce.

CHICKEN IN ROMANESCO SAUCE

Steps:

• Char the bell peppers under a broiler or over a gas flame, turning occasionally. Place the peppers in a bowl, cover with plastic wrap and let cool. Peel off the charred skin and remove the seeds.
• Meanwhile, toast the almonds in a pan or in the oven until golden, then let cool.
• Place the roasted bell peppers in a food processor along with the almonds, chicken stock, parsley, lemon and orange zest and juice, the garlic, chile pepper and red onion. Grate the tomato on the large holes of a box grater. Discard the skin and add the tomato pulp to the food processor. Puree until smooth.
• Meanwhile, heat the EVOO in a large skillet over medium-high heat. Sprinkle the chicken with paprika, salt and pepper and cook until browned, 3 to 4 minutes per side. Add the sherry to the skillet and scrape up any browned bits from the bottom with a wooden spoon. Stir in the roasted pepper sauce, reduce the heat and simmer, partially covered, until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to plates and spoon the sauce over top.

GRILLED CHICKEN WITH HOMEMADE ROMESCO SAUCE

Steps:

• Heat oven to 400° F. Line a baking sheet with parchment or a silicone baking mat.
• Place peppers, tomatoes, garlic and almonds on the baking sheet and roast for 40 minutes, checking every 10-15 minutes to rotate peppers and tomatoes so that all sides get blistered, and to remove almonds and garlic once they are done (about 10-15 minutes in).
• Place peppers and tomatoes in a bowl and cover with foil or plastic wrap. Let sit for 10 minutes to steam (this makes them easier to peel).
• Gently peel skins away from peppers and tomatoes. Discard skins and pepper seeds and stem. Squeeze garlic from the cloves.
• Place all ingredients for the sauce in a high powered blender, such as a Vitamix, and blend until smooth.
• While vegetables are roasting, marinate chicken. Make sure chicken is an even thickness so that they cook more evenly. You may have to lightly pound them into even thickness. Sprinkle chicken breasts with salt, pepper and garlic powder on both sides. Add Worcestershire sauce, balsamic vinegar, and olive oil, and turn chicken to coat. Marinate in the refrigerator until you're ready to cook it.
• Heat a grill or grill pan over medium-high heat (about 400°F.) Cook chicken for about 5 minutes per side, then turn heat to low and/or move chicken to top rack of the grill and continue cooking until the internal temperature reaches 165° F and juices run clear, about 10-20 minutes, depending on the thickness of the chicken.
• Serve each chicken breast topped with Romesco sauce.

FLAT BELLY - CHICKEN W/ROMESCO SAUCE RECIPE - (4.6/5)

Steps:

• 1.) Toast the garlic and bread in a large nonstick skillet over medium heat for 5 minutes or until lightly browned, stirring occasionally. Add the almonds and continue cooking and stirring for 3 minutes or until the almonds are toasted. Transfer to a food processor fitted with a metal blade or a blender. Add the peppers, tomato, vinegar, paprika, salt, and oil and puree. Set aside. 2.) Coat the same skillet with olive oil cooking spray and return to medium heat. Add the chicken and cook, turning once, for 5 minutes or until browned. Remove to a plate. Add the reserved almond mixture and bring to a simmer over medium heat. 3.) Return the chicken to the skillet. Cover and simmer for 10 minutes or until a thermometer inserted in the thickest portion registers 165 degree F.

BALSAMIC CHICKEN BREASTS

Steps:

• In a large resealable plastic bag, combine the flour, pepper and salt. Add chicken, one piece at a time, and shake to coat., In a large nonstick skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm., In the same pan, cook onion until tender. Add water, stirring to loosen browned bits. Add the vinegar, thyme and rosemary; cook and stir for 3-4 minutes or until sauce is slightly thickened. Serve with chicken.

ROMESCO CHICKEN

Steps:

• Chop the tomatoes and red onion, add the olive oil to a saute pan, when warm add the chopped tomato, onions and garlic.
• Cook until the vegetables are soft, put the mixture into a food processor; add the red wine vinegar and olives, pulse until blended but still maintains texture.
• For the chicken, over medium high heat heat the 1 teaspoon olive oil in saute pan, season the chicken with seasoning blend and add to pan.
• Saute the chicken for 3 to 4 minutes on each side or until internal temperature reaches 165 degrees.
• Plate each breast and individual serving plates and top with about 2 tablespoon of the blended sauce mixture.
• Serve with a green salad, fresh bread and wine for a delicious meal.

PAN-FRIED CHICKEN WITH ROMESCO SAUCE

Steps:

• Heat oven to 400°F. In 15x10x1-inch pan, place almonds, bread, tomato and garlic in single layer. Bake 5 to 6 minutes or until almonds and bread are lightly toasted. Break bread into bite-size pieces.
• In food processor, place toasted almonds, bread, tomato and garlic. Cover; process, using quick on-and-off motions, until coarsely chopped. Add remaining sauce ingredients. Cover; process, using quick on-and-off motions, until almost smooth. Transfer sauce to small bowl; set aside. Sauce will thicken as it stands.
• In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Sprinkle both sides of chicken with garlic salt; add to skillet. Cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve chicken with sauce; sprinkle with parsley.

ROAST CHICKEN BREASTS WITH ROMESCO SAUCE

Steps:

• Preheat oven to 450 degrees. In a small bowl, combine thyme, sugar, 1 teaspoon coarse salt, and teaspoon pepper. Place chicken on a rimmed baking sheet; rub with thyme mixture.
• Bake until chicken is opaque throughout and an instant-read thermometer registers 165 degrees when inserted in thickest part of breast (avoiding bone), 25 to 35 minutes. Serve chicken topped with romesco sauce.