Chicken with Romesco Sauce Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: For the Romesco Sauce:
½ Cup Croutons (Plain)
6 Cloves Roasted Garlic
4 Ounces Smoked Salted Almonds (reserve 1 ounce for garnish)
1 Cup Roasted Red Pepper (1 ½ peppers)
½ Tablespoon Crushed Red Chile Flakes
1 Tablespoon Spanish paprika
2 Teaspoons Kosher Salt
2 Tablespoons Red Wine Vinegar
¼ Cup EVOO
1 Teaspoon Melinda's Extra Hot Sauce
For the Grilled Chicken:
4 - 8 Ounce Chicken Breasts
1 Cup Buttermilk
1 Tablespoon Kosher Salt
¼ Cup EVOO for Basting
For the Presentation:
Salted Smoked Almonds
4 Rosemary Sprigs
|
|
Directions: |
Directions:Place all of the Romesco sauce ingredients except 1 ounce almonds and the EVOO in a food processor and process until almost smooth. Slowly add the EVOO until a creamy texture is achieved. Refrigerate.
Marinade the chicken breasts over night in the Buttermilk and salt.
Drain marinade and add evoo.
Grill until an internal temperature of 170 is achieved. Allow to rest for 5 minutes.
Place Chicken Breast on serving platter, garnish breasts with 2 tablespoons of Romesco, sprinkle almonds on, place sprigs of rosemary on platter and drizzle with EVOO. Serve extra Romesco Sauce on the side.
Equipment:
Food Processor
Grill |
|
Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 min. total (marinate over night) |
Personal
Notes: |
Personal
Notes: This is delicious and tastes just like the dish at Cafe Express!
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Chicken with Romesco Sauce is from