Best Pan Fried Chicken With Romesco Sauce Recipes

ROMESCO CHICKEN RECIPE

Romesco Chicken Recipe image

This Romesco chicken is a delicious and easy weeknight meal. Roasted chicken breast is served with a red pepper and tomato sauce for a dinner that is full of flavor. A low carb, gluten-free and keto friendly recipe.

Provided by Becky Hardin

Time 40m

Number Of Ingredients 13

Ingredients

2 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
4 larger chicken breasts
1 tablespoon olive oil
1 jar (12 ounces roasted red peppers, drained)
1 tablespoon tomato paste
1 small clove garlic
1 tablespoon of red wine vinegar
½ teaspoon paprika
¼ cup toasted almonds

Steps:

Preheat the oven to 400 degrees.
In a small dish, combine the spice rub ingredients. Rub the mixture over the chicken breasts to coat. Place the chicken breasts on a baking sheet and drizzle with olive oil.
Roast the chicken in the oven for 20-25 minutes until the chicken is cooked through.
While the chicken is roasting, combine the romesco ingredients in a food processor. Pulse until the mixture is pureed. Heat the sauce on the stovetop so it is warmed through to serve.
When the chicken has finished cooking, spoon the romesco sauce over the chicken before serving. Or, layer a spoonful or two of romesco sauce on a plate and serve the chicken breast over the sauce.

Nutrition Facts : Calories 519 kcal, Carbohydrate 3 g, Protein 47 g, Fat 35 g, SaturatedFat 17 g, Cholesterol 133 mg, Sodium 1149 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PAN-FRIED CHICKEN WITH ROMESCO SAUCE

Pan-Fried Chicken with Romesco Sauce image

Pan-fried chicken is made delicious with this Italian addition of romesco sauce. Looking to save even more time? Make this sauce ahead, and let stand at room temperature 30 minutes before serving for dinner in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 13

Ingredients

1/2 cup slivered almonds
1 slice firm crusty white bread (about 5x5x1/2 inch)
1 medium tomato, cut in half, seeded
2 cloves garlic, peeled
1 jar (12 oz) roasted red bell peppers, rinsed, drained and patted dry
1/4 cup olive oil
1 tablespoon sherry vinegar
1/2 teaspoon salt
1/4 teaspoon smoked paprika
2 tablespoons olive oil
6 boneless skinless chicken breasts (about 1 3/4 lb)
1 teaspoon garlic salt
Chopped fresh parsley, if desired

Steps:

Heat oven to 400°F. In 15x10x1-inch pan, place almonds, bread, tomato and garlic in single layer. Bake 5 to 6 minutes or until almonds and bread are lightly toasted. Break bread into bite-size pieces.
In food processor, place toasted almonds, bread, tomato and garlic. Cover; process, using quick on-and-off motions, until coarsely chopped. Add remaining sauce ingredients. Cover; process, using quick on-and-off motions, until almost smooth. Transfer sauce to small bowl; set aside. Sauce will thicken as it stands.
In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Sprinkle both sides of chicken with garlic salt; add to skillet. Cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve chicken with sauce; sprinkle with parsley.

Nutrition Facts : Calories 400, Carbohydrate 8 g, Cholesterol 105 mg, Fat 4, Fiber 1 g, Protein 39 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 3 g, TransFat 0 g