Chicken Cutlets With Romesco And Serrano Cracklins Recipes

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CHICKEN CUTLETS WITH ROMESCO AND SERRANO CRACKLIN'S



Chicken Cutlets with Romesco and Serrano Cracklin's image

To make baguette breadcrumbs, grind fresh slices, crust on, in a processor.

Provided by Bon Appétit Test Kitchen

Time 40m

Yield Makes 4 servings

Number Of Ingredients 11

1 1/2 cups fresh breadcrumbs made from baguette with crust, divided
1 cup drained roasted red bell peppers from jar
1/4 cup sliced almonds, toasted
5 tablespoons extra-virgin olive oil, divided
2 tablespoons Sherry wine vinegar, divided
1 large garlic clove, peeled
3/4 teaspoon paprika
1/3 cup chopped fresh Italian parsley plus 1/2 cup fresh parsley leaves
4 large chicken cutlets
2 ounces thinly sliced Serrano ham or prosciutto, chopped
6 cups torn butter lettuce

Steps:

  • Blend 1/2 cup breadcrumbs, peppers, nuts, 2 tablespoons oil, 1 tablespoon vinegar, garlic, and paprika in processor. Season romesco with salt and pepper.
  • Mix 1 cup crumbs and chopped parsley in pie dish. Sprinkle chicken with salt and pepper; coat with crumbs. Heat large nonstick skillet over medium heat. Add ham; sautéuntil crisp, 5 minutes. Transfer to bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add chicken; sauté until cooked through, 4 to 5 minutes per side. Divide chicken among plates.
  • Whisk 1 tablespoon oil and 1 tablespoon vinegar in large bowl; season with salt and pepper. Add lettuce and parsley leaves; toss. Mound salad alongside chicken. Top with romesco. Sprinkle ham over.

ROMESCO CHICKEN



Romesco Chicken image

This recipe was a handout at my local Sam's Club this weekend. It tasted wonderful and the only sodium coming from the green olives. Top the dish off with some freshly shaved Parmesan cheese for a low, sodium, low fat meal. The wine pairing they suggest is a Chardonnay.

Provided by PaulaG

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 large roma tomatoes
1 red onion, chopped
1 tablespoon olive oil
3 -4 garlic cloves, minced
2 tablespoons red wine vinegar
8 jumbo green olives
1 teaspoon olive oil
4 (4 ounce) boneless skinless chicken breasts
sodium-free seasoning

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.

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CHICKEN CUTLETS WITH ROMESCO AND SERRANO CRACKLIN'S
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2010-11-07 Sprinkle chicken with salt and pepper; coat with crumbs. Heat large nonstick skillet over medium heat. Add ham; sauté until crisp, 5 minutes. …
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Servings 4
Total Time 40 mins
  • Blend 1/2 cup breadcrumbs, peppers, nuts, 2 tablespoons oil, 1 tablespoon vinegar, garlic, and paprika in processor. Season romesco with salt and pepper.
  • Mix 1 cup crumbs and chopped parsley in pie dish. Sprinkle chicken with salt and pepper; coat with crumbs. Heat large nonstick skillet over medium heat. Add ham; sauté until crisp, 5 minutes. Transfer to bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add chicken; sauté until cooked through, 4 to 5 minutes per side. Divide chicken among plates.
  • Whisk 1 tablespoon oil and 1 tablespoon vinegar in large bowl; season with salt and pepper. Add lettuce and parsley leaves; toss. Mound salad alongside chicken. Top with romesco. Sprinkle ham over.

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