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Garlic and Herb Chicken with Romesco Sauce on Spicy Greens July 9, 2008

Filed under: Entrees — lindsayrose @ 1:09 pm

I decided to try this Rachael Ray recipe for dinner last night and we loved it.  It was quick and fairly easy and had a great taste.  The sauce was perfect for summer, very fresh tasting with the tomatoes and roasted red peppers.  It seemed like there were a lot of random ingredients in the sauce, but they all came together really nicely. I served it with some parmesan pasta on the side.  We’ll definitely make this again soon!

 

 

Garlic and Herb Chicken with Romesco Sauce on Spicy Greens

From Rachael Ray 365:  No Repeats

 

5 garlic cloves

½ c EVOO

¼ c. fresh flat leaf parsley leaves

Salt and pepper

½ T fresh thyme leaves

4 6-8 oz chicken breasts

1 c cliced almonds

1 slice sandwich bread

1 8 oz jar roasted red peppers, drained

¼ c red wine vinegar

1 plum tomato, cut into quarters

2 bunches arugula, cleaned and trimmed

 

In a food processor, combine 3 of the garlic cloves, about ¼ c of EVOO, the parsley leaves, salt, pepper and the thyme.  Process the ingredients to a somewhat smooth paste.  Scrape the contents of the processor over the chicken breasts; coat the breasts in the mixture.  Preheat a large nonstick skillet over medium heat, then add the seasoned chicken breasts to the skillet and cook on each side for 5 to 6 minutes.  Remove the chicken from the pan and let rest for a few minutes covered with aluminum foil to keep warm. 

 

While the chicken is cooking, toast the almonds in a medium skillet over medium heat until they are golden brown, about 3 to 4 minutes.  Toast the slice of bread until golden brown.  With your hands, rip the toast into a few pieces and add to the food processor (don’t need to wash it from previous use, flavors will mix well).  Add the toasted almonds, roasted red peppers, the remaining 2 garlic cloves, the red wine vinegar, plum tomato, salt, and pepper.  Start processing and while the machine is running, pour in the remaining ¼ c of EVOO in a slow, steady stream.  Process until all the ingredients are ground and the mixture is pretty smooth. 

 

Arrange the arugula on the center of 4 serving plates.  Slice each rested chicken breast at an angle, then place on top of the arugula.  Top the chicken slices with a large dollop of the Romesco sauce.

 

 

 

 

 

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