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

Previous Next

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