Smoky Roast Chicken with Cashew Romesco Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
For the Chicken:2 T extra light olive oil 1/2 T smoked paprika1 T fresh marjoram3 cloves garlic, mincedFreshly cracked black pepper2 lbs unboned chicken breast, butterflied, skin removedFor the Romesco Sauce:1 Roasted Red Bell Pepper1/2 small chopped beefsteak or hothouse tomato5 cloves garlic, sliced 1/4 cup whole wheat bread crumbs, fresh1/4 cup toasted cashews1/4 cup dry Marsala wine
Wash and dry chicken breasts thoroughly. Combine 2T olive oil, the smoked paprika, marjoram, 3 cloves minced garlic, and pepper. Spread over chicken breasts, cover, place in roasting pan, and set aside at room temperature for 1 hour to marinate.
Place 1 roasted red bell pepper (fileted so it is spread open) in a shallow ovenproof pan and sprinkle with garlic slices and chopped tomato. Drizzle 3T of olive oil atop. Set aside.
Preheat oven to 425 degrees. Roast chicken for 10 minutes. Turn oven down to 325 degrees, and bake roasted bell pepper "mix" for 15 minutes. Remove from oven and cool. Continue baking chicken breasts until fully cooked, about 15-20 minutes total. Remove from pan, cover, and rest for 20 minutes.
In small food processor, blitz nuts and breadcrumbs. Add bell pepper, tomato, and garlic until creamy.
Skim fat off of chicken drippings and discard. Pour liquids from roasting pan into small saucepan, scraping the bits from the bottom of the pan. Add 1/4 cup of Marsala wine and reduce by half (about 10 minutes). Add pan sauce to bell pepper mixture in food processor and blitz until creamy.
Cut chicken into 3 oz pieces and serve with sauce over top or on the side.
Makes 10, 3 oz servings,and 2 T sauce for each serving.
Number of Servings: 10
Recipe submitted by SparkPeople user CHEF_KORI.
Place 1 roasted red bell pepper (fileted so it is spread open) in a shallow ovenproof pan and sprinkle with garlic slices and chopped tomato. Drizzle 3T of olive oil atop. Set aside.
Preheat oven to 425 degrees. Roast chicken for 10 minutes. Turn oven down to 325 degrees, and bake roasted bell pepper "mix" for 15 minutes. Remove from oven and cool. Continue baking chicken breasts until fully cooked, about 15-20 minutes total. Remove from pan, cover, and rest for 20 minutes.
In small food processor, blitz nuts and breadcrumbs. Add bell pepper, tomato, and garlic until creamy.
Skim fat off of chicken drippings and discard. Pour liquids from roasting pan into small saucepan, scraping the bits from the bottom of the pan. Add 1/4 cup of Marsala wine and reduce by half (about 10 minutes). Add pan sauce to bell pepper mixture in food processor and blitz until creamy.
Cut chicken into 3 oz pieces and serve with sauce over top or on the side.
Makes 10, 3 oz servings,and 2 T sauce for each serving.
Number of Servings: 10
Recipe submitted by SparkPeople user CHEF_KORI.
Nutritional Info Amount Per Serving
- Calories: 219.6
- Total Fat: 11.4 g
- Cholesterol: 52.6 mg
- Sodium: 80.8 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 0.8 g
- Protein: 22.2 g
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