Romesco chicken bake recipe
Give this Spanish-inspired chicken bake recipe using only organic ingredients a go for an easy dinner idea. Chicken is baked in smoky Romesco sauce and topped with crisp breadcrumbs, then served alongside fresh Tenderstem broccoli.
See method- Serves 4
- 10 mins to prepare and 1 hour to cook
- 389 calories / serving
Ingredients
- 1 organic sweet pointed pepper
- 50g organic almonds
- 1 organic garlic clove
- 100g organic passata
- 1 tbsp sherry or red wine vinegar
- 1 tsp smoked paprika
- ¼ tsp crushed chillies
- 2 tbsp fresh parsley, finely chopped, plus extra to garnish
- 25ml organic olive oil, plus 2 tbsp for frying and drizzling
- 4 organic chicken breasts
- 40g organic bloomer, blitzed to crumbs
- 200g pack organic Tenderstem broccoli
- lemon wedges to serve (optional)
Each serving contains
- Energy
- 1625kJ 389.0kcal
- Fat
- 23g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 4g
of the Reference intake
Carbohydrate 8.7gProtein 36.3gFibre 2.5g
Method
- Preheat your oven to gas 7, 220°C, fan 200°C. Put the pepper on a baking tray and bake for 30 mins until the skin is blistered and charred. Leave to cool before peeling off the skin and removing the stem and seeds. Set aside.
- Put the almonds in a frying pan over a medium-high heat and lightly toast for a few mins until fragrant. Remove from the heat and set aside to cool.
- To make the romesco sauce, place the roasted pepper, almonds, garlic, passata, vinegar, smoked paprika, crushed chillies, parsley and 25ml olive oil in a food processor until you have a coarse paste. Set aside.
- Sandwich each chicken breast between 2 sheets of clingfilm. Using a rolling pin, flatten each chicken breast until it’s an even thickness all over.
- Heat 1 tbsp olive oil in a large nonstick pan and fry the chicken breasts for 4 mins on each side until golden – they don’t have to be cooked all the way through at this point – then transfer to a baking tray.
- Spread half the romesco sauce on top of the chicken breasts. Scatter some of the breadcrumbs over each and drizzle with remaining 1 tbsp olive oil. Cook for 20 mins until the breadcrumbs are golden and the chicken is cooked through.
- Meanwhile, bring a large pan of water to the boil and cook the broccoli for 4 mins until tender.
- Serve the chicken with the remaining sauce spooned over, a scattering of parsley and the broccoli alongside, plus lemon wedges for squeezing over, if using.
- See more Chicken breast recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
