Romesco Chicken
"This recipe was a handout at my local Sam's Club this weekend. It tasted wonderful and the only sodium coming from the green olives. Top the dish off with some freshly shaved Parmesan cheese for a low, sodium, low fat meal. The wine pairing they suggest is a Chardonnay."
photo by Alskann
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
-
Romesco Sauce
- 4 large roma tomatoes
- 1 red onion, chopped
- 1 tablespoon olive oil
- 3 -4 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 8 jumbo green olives
-
Chicken
- 1 teaspoon olive oil
- 4 (4 ounce) boneless skinless chicken breasts
- sodium-free seasoning
directions
- Chop the tomatoes and red onion, add the olive oil to a saute pan, when warm add the chopped tomato, onions and garlic.
- Cook until the vegetables are soft, put the mixture into a food processor; add the red wine vinegar and olives, pulse until blended but still maintains texture.
- For the chicken, over medium high heat heat the 1 teaspoon olive oil in saute pan, season the chicken with seasoning blend and add to pan.
- Saute the chicken for 3 to 4 minutes on each side or until internal temperature reaches 165 degrees.
- Plate each breast and individual serving plates and top with about 2 tablespoon of the blended sauce mixture.
- Serve with a green salad, fresh bread and wine for a delicious meal.
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Reviews
-
We loved this. Very flavorful and easy to make. And it fit nicely into my WW points. Easy to make, the only change I made was to use canned stewed tomatoes as good fresh ones are not plentiful in Alaska this time of year. I don't think it made a difference in the end result. I used my immersion blender to mix it all up, worked very well. We will be making this one again! Thanks! -
This was very flavorful, a nice change of pace from the ways we usually prepare chicken at our house. I added a couple of extra olives that I left in chunkier pieces than the blended ones, they made a good bite with extra oomph. -
Thanks Paula for a great recipe. I loved how the olives give it such a burst of flavor. I'll be making it again :) Barbara
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
