Roast Chicken Breasts With Romesco Sauce Recipes

ROMESCO CHICKEN RECIPE

Romesco Chicken Recipe image

This Romesco chicken is a delicious and easy weeknight meal. Roasted chicken breast is served with a red pepper and tomato sauce for a dinner that is full of flavor. A low carb, gluten-free and keto friendly recipe.

Provided by Becky Hardin

Time 40m

Number Of Ingredients 13

Ingredients

2 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
4 larger chicken breasts
1 tablespoon olive oil
1 jar (12 ounces roasted red peppers, drained)
1 tablespoon tomato paste
1 small clove garlic
1 tablespoon of red wine vinegar
½ teaspoon paprika
¼ cup toasted almonds

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.

Nutrition Facts : Calories 519 kcal, Carbohydrate 3 g, Protein 47 g, Fat 35 g, SaturatedFat 17 g, Cholesterol 133 mg, Sodium 1149 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ROAST CHICKEN BREASTS WITH ROMESCO SAUCE

Roast Chicken Breasts with Romesco Sauce image

Our classic Romesco Sauce, made with tomatoes, sweet peppers, and almonds really makes this roast chicken breast dish special.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 40m

Number Of Ingredients 5

Ingredients

1 teaspoon dried thyme leaves
1 teaspoon sugar
Coarse salt and ground pepper
4 bone-in, skin-on chicken breast halves (10 to 12 ounces each)
1/2 cup Romesco Sauce, room temperature

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.

PAN-FRIED CHICKEN WITH ROMESCO SAUCE

Pan-Fried Chicken with Romesco Sauce image

Pan-fried chicken is made delicious with this Italian addition of romesco sauce. Looking to save even more time? Make this sauce ahead, and let stand at room temperature 30 minutes before serving for dinner in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1/2 cup slivered almonds
1 slice firm crusty white bread (about 5x5x1/2 inch)
1 medium tomato, cut in half, seeded
2 cloves garlic, peeled
1 jar (12 oz) roasted red bell peppers, rinsed, drained and patted dry
1/4 cup olive oil
1 tablespoon sherry vinegar
1/2 teaspoon salt
1/4 teaspoon smoked paprika
2 tablespoons olive oil
6 boneless skinless chicken breasts (about 1 3/4 lb)
1 teaspoon garlic salt
Chopped fresh parsley, if desired

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.

Nutrition Facts : Calories 400, Carbohydrate 8 g, Cholesterol 105 mg, Fat 4, Fiber 1 g, Protein 39 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 3 g, TransFat 0 g

CHICKEN WITH ROMESCO SAUCE

Chicken With Romesco Sauce image

This is a traditional sauce from the Catalonia region of Spain, usually made with almonds, garlic, roasted tomatoes, mint and fennel! This sauce is exceptional with poultry,seafood,fish even pasta!

Provided by Timothy H.

Categories Chicken Breast

Time 1h45m

Yield 2 serving(s)

Number Of Ingredients 18

Ingredients

6 roma tomatoes, halved
1 red bell pepper
1 onion, halved
4 garlic cloves
1 ancho chili, seeded and steamed
1/4 cup olive oil
1 sprig fresh thyme
1/2 cup pine nuts
1 tablespoon sherry wine vinegar
1/2 teaspoon sweet paprika
1/2 teaspoon salt
16 ounces whole chicken breasts, wing tips removed
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped fine herbs like basil, parsley, cilantro
1 teaspoon tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon butter

Steps:

Make the sauce first: Preheat oven to 400. In a large bowl add tomatoes, red pepper,onion,garlic, chile and toss with 2 tablespoons olive oil. Place the mixture in a glass casserole dish, cook in the oven for 20 minutes.Remove the chile and set aside.
Roast the remaining vegetables for 30 more minutes.When cool enough to handle,remove the skins and seed from the tomatoes,bell pepper and chile.Place all the vegetables and thyme in a food processor, pulse until chunky. Add pine nuts and pulse for 10 seconds,add 1/4 cup olive oil,vinegar,paprika,salt and pepper. Pulse again for 5 seconds to mix.Refrigerate for 2 hours. This will keep for 5 days in a sealed type jar.
For the Chicken: Season the chicken with salt,pepper and herbs. In a large skillet or sauce pan that can be put in the oven, heat olive oil over medium heat,add chicken breasts skin side down for 3 minutes or until golden brown. Turn the breast over and put the pan in the oven for 8 minutes or until cooked through.
Remove the chicken and set aside to cool a little. On the stove using the same pan over medium heat, deglaze with wine. Add lemon juice and cook 10-15 seconds. Take the pan off the heat, add butter making sure it is melted.
Ladle the Romesco Sauce in the center of the plate, place chicken on top of the sauce then pour the lemon wine sauce over the chicken.

Nutrition Facts : Calories 1037.6, Fat 80.5, SaturatedFat 15.6, Cholesterol 160.4, Sodium 929, Carbohydrate 29, Fiber 7.8, Sugar 11.4, Protein 56.3

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