Ingredients
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Sauce
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½ slice hearty white sandwich Bread
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¼ cup Hazelnuts
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2 tablespoons extra-virgin Olive Oil
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2 Garlic
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1 cup jarred roasted Red Pepper
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1½ tablespoons Sherry Vinegar
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1 teaspoon Honey
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½ teaspoon smoked Paprika
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½ teaspoon Salt
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Pinch Cayenne Pepper
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Chicken
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½ teaspoon smoked Paprika
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½ teaspoon Salt
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¼ teaspoon Black Pepper
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4 (6-to 8-ounce) boneless, skinless Chicken
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2 tablespoons Vegetable Oil
Directions
Looking to create a simple sauce that would provide a boost in flavor and richness to quick-cooking chicken breasts, we found inspiration in the classic Spanish sauce, romesco. To keep things simple, we used a combination of boldly flavored jarred and no-cook ingredients to build our sauce. Our version was a thick, coarse mixture of roasted red peppers, toasted hazelnuts and cubed bread, sherry vinegar, olive oil, smoked paprika, and garlic that we whirled together in the food processor. The roasted red peppers and paprika provided a sweet smokiness, the sherry vinegar gave the sauce an acidic punch, and the underpinning of nuts and bread lent texture and body, as well as brought all the other ingredients together. A teaspoon of honey helped bring all the flavors into focus. Best of all, this complex, flavorful sauce came together in no time. Sprinkling the chicken breasts with an ultra simple mixture of paprika, salt, and pepper seasoned them nicely and didn’t steal attention from the sauce. After just a few minutes in the skillet, the chicken was juicy and cooked through. You will need at least a 12-ounce jar of roasted red peppers for this recipe.
Steps
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1
Done
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For the SauceCook bread, hazelnuts, and 1 tablespoon oil in 12-inch skillet over medium heat, stirring constantly, until bread and hazelnuts are lightly toasted, about 3 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Transfer mixture to food processor and pulse until coarsely chopped, about 5 pulses. Add red peppers, vinegar, honey, paprika, salt, cayenne, and remaining 1 tablespoon oil to processor and pulse until finely chopped, 5 to 8 pulses. Transfer sauce to bowl and set aside for serving. |
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2
Done
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For the ChickenCombine paprika, salt, and pepper in bowl. Pat chicken dry with paper towels and sprinkle spice mixture evenly over chicken; let sit for at least 20 minutes. |
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3
Done
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Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add chicken and cook until golden and registers 160 degrees, about 6 minutes per side. Transfer chicken to carving board, tent with foil, and let rest for 5 minutes. Serve with sauce. |
