Romesco Chicken

Step by Step Instructions

1. 1

   Add sliced almonds to a non-stick skillet. Cook over medium-high heat, stirring frequently to prevent burning. Lightly toast the almonds for 2-3 minutes. Remove from heat to cool.

2. 2

   To a food processor or blend, add toasted almonds, roasted red peppers, tomatoes, parsley, garlic, olive oil, sherry vinegar, smoked paprika and salt.

3. 3

   Pulse or blend until smooth. Set aside. Sauce can be made ahead of time and stored in the refrigerator for up to 5 days.

4. 4

   Season chicken with salt and pepper. Pan cook in 3 tablespoons olive oil for 4-5 minutes each side. Or grill at 350-400°F for 4-8 minutes each side until cooked through.

5. 5

   Pour sauce over chicken and serve.