Chicken breast with romesco sauce
The great thing about chicken breast is that it will soak up whatever flavours you throw at it. Here, it’s coated in balsamic vinegar, pan-fried and drizzled in romesco, the classic Spanish roasted red pepper sauce.
- 25 mins preparation
- Serves 1 - 2
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Ingredients
- 1-2 chicken breasts
- 2 tbsp balsamic vinegar
- steamed green beans, to serve
- handful flat-leaf parsley, to serve
Romesco sauce
- 1 roasted red bell pepper, from a jar
- 1 garlic clove, smashed
- 1/2 cup toasted almonds
- 4-6 cherry tomatoes
- 2 tbsp red wine or sherry vinegar
- 1 tsp smoked paprika
- pinch cayenne pepper
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt and freshly ground black pepper
- water to thin sauce
Method
Romesco sauce
- 1Remove the tenderloin from each chicken breast. Coat the breast/s and tenderloins in balsamic vinegar, then pan-fry on a medium heat until cooked through. The tenderloins will need about 6-8 minutes, the breast about 15 minutes. Set aside to rest.
- 2Place the sauce ingredients in a blender or food processor and blitz until smooth. Taste and season, as needed, with more salt or cayenne pepper.
- 3Slice the rested chicken across the grain, spoon over the sauce and serve with green beans and parsley leaves.
Notes
Packed full of protein thanks to the chicken and the almonds in the sauce, this is a filling dish, so you can skip any white carbs like potatoes, rice or pasta. Grab a jar of roasted red peppers next time you visit the supermarket – they're good value, a great standby and keep for ages.
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