Roast Chicken Breasts With Romesco Sauce Food

ROMESCO CHICKEN

Romesco Chicken image

This recipe was a handout at my local Sam's Club this weekend. It tasted wonderful and the only sodium coming from the green olives. Top the dish off with some freshly shaved Parmesan cheese for a low, sodium, low fat meal. The wine pairing they suggest is a Chardonnay.

Provided by PaulaG

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 large roma tomatoes
1 red onion, chopped
1 tablespoon olive oil
3 -4 garlic cloves, minced
2 tablespoons red wine vinegar
8 jumbo green olives
1 teaspoon olive oil
4 (4 ounce) boneless skinless chicken breasts
sodium-free seasoning

Steps:

Chop the tomatoes and red onion, add the olive oil to a saute pan, when warm add the chopped tomato, onions and garlic.
Cook until the vegetables are soft, put the mixture into a food processor; add the red wine vinegar and olives, pulse until blended but still maintains texture.
For the chicken, over medium high heat heat the 1 teaspoon olive oil in saute pan, season the chicken with seasoning blend and add to pan.
Saute the chicken for 3 to 4 minutes on each side or until internal temperature reaches 165 degrees.
Plate each breast and individual serving plates and top with about 2 tablespoon of the blended sauce mixture.
Serve with a green salad, fresh bread and wine for a delicious meal.

ROAST CHICKEN BREASTS WITH ROMESCO SAUCE

Roast Chicken Breasts with Romesco Sauce image

Our classic Romesco Sauce, made with tomatoes, sweet peppers, and almonds really makes this roast chicken breast dish special.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 40m

Number Of Ingredients 5

Ingredients

1 teaspoon dried thyme leaves
1 teaspoon sugar
Coarse salt and ground pepper
4 bone-in, skin-on chicken breast halves (10 to 12 ounces each)
1/2 cup Romesco Sauce, room temperature

Steps:

Preheat oven to 450 degrees. In a small bowl, combine thyme, sugar, 1 teaspoon coarse salt, and teaspoon pepper. Place chicken on a rimmed baking sheet; rub with thyme mixture.
Bake until chicken is opaque throughout and an instant-read thermometer registers 165 degrees when inserted in thickest part of breast (avoiding bone), 25 to 35 minutes. Serve chicken topped with romesco sauce.

CHICKEN WITH ROMESCO SAUCE

Chicken With Romesco Sauce image

This is a traditional sauce from the Catalonia region of Spain, usually made with almonds, garlic, roasted tomatoes, mint and fennel! This sauce is exceptional with poultry,seafood,fish even pasta!

Provided by Timothy H.

Categories Chicken Breast

Time 1h45m

Yield 2 serving(s)

Number Of Ingredients 18

Ingredients

6 roma tomatoes, halved
1 red bell pepper
1 onion, halved
4 garlic cloves
1 ancho chili, seeded and steamed
1/4 cup olive oil
1 sprig fresh thyme
1/2 cup pine nuts
1 tablespoon sherry wine vinegar
1/2 teaspoon sweet paprika
1/2 teaspoon salt
16 ounces whole chicken breasts, wing tips removed
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped fine herbs like basil, parsley, cilantro
1 teaspoon tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon butter

Steps:

Make the sauce first: Preheat oven to 400. In a large bowl add tomatoes, red pepper,onion,garlic, chile and toss with 2 tablespoons olive oil. Place the mixture in a glass casserole dish, cook in the oven for 20 minutes.Remove the chile and set aside.
Roast the remaining vegetables for 30 more minutes.When cool enough to handle,remove the skins and seed from the tomatoes,bell pepper and chile.Place all the vegetables and thyme in a food processor, pulse until chunky. Add pine nuts and pulse for 10 seconds,add 1/4 cup olive oil,vinegar,paprika,salt and pepper. Pulse again for 5 seconds to mix.Refrigerate for 2 hours. This will keep for 5 days in a sealed type jar.
For the Chicken: Season the chicken with salt,pepper and herbs. In a large skillet or sauce pan that can be put in the oven, heat olive oil over medium heat,add chicken breasts skin side down for 3 minutes or until golden brown. Turn the breast over and put the pan in the oven for 8 minutes or until cooked through.
Remove the chicken and set aside to cool a little. On the stove using the same pan over medium heat, deglaze with wine. Add lemon juice and cook 10-15 seconds. Take the pan off the heat, add butter making sure it is melted.
Ladle the Romesco Sauce in the center of the plate, place chicken on top of the sauce then pour the lemon wine sauce over the chicken.

Nutrition Facts : Calories 1037.6, Fat 80.5, SaturatedFat 15.6, Cholesterol 160.4, Sodium 929, Carbohydrate 29, Fiber 7.8, Sugar 11.4, Protein 56.3

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