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Romesco Chicken

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“Flavor is written all over this classic, and I can't believe it's not posted! With crunchy almonds in the crust and bright red peppers in the sauce -- this dish tastes as good as it looks. CuisineAtHome.com.”
READY IN:
50mins
SERVES:
4-6
YIELD:
8 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. SAUCE:
  2. Process bell pepper, tomatoes, broth, lemon juice, olive oil, garlic, and crushed red pepper flakes, in a food processor until smooth.
  3. Transfer mixture to a saucepan; boil 7 minutes, or until slightly thick.
  4. Season with salt,& pepper.
  5. CHICKEN:
  6. Trim fat from breast halves and slice each in half crosswise.
  7. Season with pepper and 1/2 t. salt; crushed red pepper flakes for that extra zing, if desired.
  8. Pulse bread in a food processor to make coarse crumbs.
  9. Add almonds and pulse to chop.
  10. Transfer crumb mixture to a shallow dish.
  11. Place flour, Parmesan, and remaining 1/2 t. salt in a second shallow dish.
  12. Blend eggs and water with a fork in a third shallow dish.
  13. Dredge both sides of chicken in flour mixture, then dip into egg mixture to coat.
  14. Transfer chicken to crumb mixture and pat onto both sides; place on a baking sheet.
  15. Heat oil in a large skillet over medium-high heat.
  16. Saute chicken 5 min., or until golden brown.
  17. Carefully flip chicken and saute an additional 5 minutes, or until cooked through.
  18. ZUCCHINI:
  19. Julienne just the outsides of each zucchini lengthwise using a mandoline or by hand.
  20. Discard seed core.
  21. Heat oil in a large nonstick skillet over medium-high heat.
  22. Add zucchini and saute 3 minutes, or until soft.
  23. Season with lemon juice, salt, pepper and crushed red pepper flakes, if desired.

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