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.