CHICKEN IN ROMANESCO SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Char the bell peppers under a broiler or over a gas flame, turning occasionally. Place the peppers in a bowl, cover with plastic wrap and let cool. Peel off the charred skin and remove the seeds.
- Meanwhile, toast the almonds in a pan or in the oven until golden, then let cool.
- Place the roasted bell peppers in a food processor along with the almonds, chicken stock, parsley, lemon and orange zest and juice, the garlic, chile pepper and red onion. Grate the tomato on the large holes of a box grater. Discard the skin and add the tomato pulp to the food processor. Puree until smooth.
- Meanwhile, heat the EVOO in a large skillet over medium-high heat. Sprinkle the chicken with paprika, salt and pepper and cook until browned, 3 to 4 minutes per side. Add the sherry to the skillet and scrape up any browned bits from the bottom with a wooden spoon. Stir in the roasted pepper sauce, reduce the heat and simmer, partially covered, until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to plates and spoon the sauce over top.
CHICKEN WITH ROMESCO SAUCE
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
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
ROMESCO SAUCE
Make your own romesco sauce for summer barbecues. The blend of almonds and red peppers goes beautifully with barbecued dishes as a dipping sauce
Provided by Anna Glover
Categories Condiment
Time 14m
Yield Serves 8 as a dip
Number Of Ingredients 6
Steps:
- Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.
- Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.
- With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.
Nutrition Facts : Calories 143 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.4 milligram of sodium
ROMESCO CHICKEN
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
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.
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