Chicken Cutlets With Romesco And Serrano Cracklins Recipes
CHICKEN CUTLETS WITH ROMESCO AND SERRANO CRACKLIN'S
To make baguette breadcrumbs, grind fresh slices, crust on, in a processor.
Provided by Bon Appétit Test Kitchen
Time 40m
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Blend 1/2 cup breadcrumbs, peppers, nuts, 2 tablespoons oil, 1 tablespoon vinegar, garlic, and paprika in processor. Season romesco with salt and pepper.
- Mix 1 cup crumbs and chopped parsley in pie dish. Sprinkle chicken with salt and pepper; coat with crumbs. Heat large nonstick skillet over medium heat. Add ham; sautéuntil crisp, 5 minutes. Transfer to bowl. Heat 2 tablespoons oil in same skillet over medium heat. Add chicken; sauté until cooked through, 4 to 5 minutes per side. Divide chicken among plates.
- Whisk 1 tablespoon oil and 1 tablespoon vinegar in large bowl; season with salt and pepper. Add lettuce and parsley leaves; toss. Mound salad alongside chicken. Top with romesco. Sprinkle ham over.
ROAST CHICKEN BREASTS WITH ROMESCO SAUCE
Our classic Romesco Sauce, made with tomatoes, sweet peppers, and almonds really makes this roast chicken breast dish special.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. In a small bowl, combine thyme, sugar, 1 teaspoon coarse salt, and teaspoon pepper. Place chicken on a rimmed baking sheet; rub with thyme mixture.
- Bake until chicken is opaque throughout and an instant-read thermometer registers 165 degrees when inserted in thickest part of breast (avoiding bone), 25 to 35 minutes. Serve chicken topped with romesco sauce.
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