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Romesco Chicken Recipe

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This recipe for Romesco Chicken is from A Short Walk to the Beach, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup roasted red bell pepper(jar) 1 cup Roma tomatoes seeded, 1/2 cup chick broth 2 tbsp lemon juice 2tbsp olive oil 4 garlic cloves 4 boneless chicken breast halves salt/pepper 2 cups bread crumbs 1/2 cup sliced almonds 1/4 cup flour 1/4 cup parm cheese 2 eggs 2 tbsp water 1/3 veggie oil 2 zucchini
Directions:
Directions:
Process bell peppers tomatoes broth lemon olive oil and garlic in a food processor, transfer to a saucepan, and boil for 7 min. Cut chick breast season with salt/pepper. Pulse bread crumbs almonds flour parm cheese in blender transfer to a shallow dish. mix eggs and water in a dish and dredge chicken pieces in bread crumb mix, both sides set aside on a dish. Heat a skillet with medium heat, add oil, and cook chicken 5 min per side. Julienne the zucchini lengthwise and heat 3 minor so until soft. Season with lemon juice salt/pepper and serve with cooked chicken and sauce.
Number Of Servings:
Number Of Servings:
8 pieces
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
A nice twist to a chicken dish.

 

 

 

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