Garlic and Herb Chicken with Romesco Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 569.2
  • Total Fat: 42.3 g
  • Cholesterol: 68.4 mg
  • Sodium: 127.0 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 34.2 g

View full nutritional breakdown of Garlic and Herb Chicken with Romesco Sauce calories by ingredient
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Recipe from one of Rachel Ray's 30 minute meals. Recipe from one of Rachel Ray's 30 minute meals.
Number of Servings: 4


    5 garlic cloves
    1/2 cup extra virgin olive oil
    1/4 cup fresh parsley
    1/2 TBS fresh thyme leaves
    4 boneless, skinless chicken breast halves
    1 cup sliced almonds
    1 slice whole wheat bread
    1 large freshly ROASTED red pepper
    1/4 cup red wine vinegar
    1 plum tomato, cut into quarters


In a food processor, combine 3 garlic cloves, 1/4 cup of oil, parsley, thyme, salt, and pepper. Process the ingredients to a somewhat smooth paste. Scrape the contents of the processor over the chicken breast. (don't rinse the processor) Coat the breasts in the mixture. Preheat large nonstick skillet over medium heat, add seasoned chicken breasts to the skillet and cook about 5-6 minutes on each side. Remove from pan, and let rest.
While chicken is cooking, toast the almonds in a medium skillet over medium heat until they are golden brown (3-4 minutes). Toast the slice of bread until golden brown. Tear the toast, and add to the food processor bowl. Add toasted almonds, roasted red pepper, remaining garlic, red wine vinegar, and the tomato. Start processing and pour slow stream of 1/4 cup oil. Process until all ingreadients are ground, and mixture is smooth.
Serve chicken breast with dollop of sauce. Recommended to serve all on a bed of arugula.

Number of Servings: 4

Recipe submitted by SparkPeople user WABTCZN.

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