Romesco Chicken with Zucchini Ribbons

Romesco Chicken with Zucchini Ribbons

  • Servings: 6-8
  • Difficulty: easy
  • Print

Romesco Chicken

Ingredients:
1 cup jarred roasted red bell peppers, drained
1 cup Roma tomatoes, seeded
1/2 cup low sodium chicken broth
2 T fresh lemon juice
2 T extra virgin olive oil
4 garlic cloves
4 boneless, skinless chicken breasts
1 t black pepper
1 t kosher salt, divided
2 cups Italian bread crumbs
1/2 cup sliced almonds, ground in a food processor
1/4 cup all-purpose flour
1/4 cup Parmesan cheese, grated
2 eggs, beaten
2 T water
1/3 cup Canola oil

Directions:
Process bell pepper, tomatoes, broth, lemon juice, olive oil and garlic in a food processor until smooth. Transfer mixtrue to a saucepan and boil for ten minutes or until slightly thick. Season with salt and pepper.

Slice each chicken breast lengthwise, so you have two full size, thinner pieces. Season each with pepper and 1/2 t salt.

Combine bread crumbs and almonds in a shallow dish. In a separate shallow dish, combine Parmesan and remaining 1/2 t salt. In a third shallow dish, blend eggs and water.

Dredge both sides of each chicken cutlet in flour mixture, then dip into egg mixture to fully coat and then into crumb mixture. Place on baking sheet. (For make ahead prep, chicken can be prepared to this stage, then covered and refrigerated until ready to cook.)

Heat oil in a large skillet over medium-high heat. Sauté chicken breasts 5 minutes or until golden brown. Carefully flip and sauté five more minutes or until cooked through.

Zucchini Ribbons

Ingredients:
4 large zucchini, ends trimmed
2 T extra virgin olive oil
juice of 1/2 lemon
salt and pepper to taste

Directions:
Julienne the outside only of each zucchini (avoiding the seedy core) lengthwise using a mandoline or by hand. Discard core.

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and sauté 5-10 minutes until soft and starting to slightly brown. Season with lemon juice, salt and pepper.

To serve, ladle Romesco sauce on bottom of warmed plate, using tongs, place a pile of zucchini to one side and top with one or two pieces of chicken. Enjoy!




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