Almond-Crusted Chicken With Romesco Sauce

Main Course

Recipe courtesy of Fresh & Fabulous Mediterranean Menus

Serves 4

  • 1 cup Italian bread, cubed
  • 1/2 cup almonds, sliced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons freshly grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 2 tablespoons low-sodium chicken broth
  • 8 chicken tenders, trimmed, 1 lb
  • 1 tablespoon olive oil


  • 1 cup jarred roasted red peppers, drained
  • 1 cup Roma tomatoes, seeded, chopped
  • 1/4 cup low-sodium chicken broth
  • 2 teaspoons olive oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh lemon juice
  • salt and red pepper flakes to taste

Almond-Crusted Chicken With Romesco Sauce

Almond-Crusted Chicken With Romesco Sauce 

Click image to enlarge


For Chicken

Pulse Italian bread with almonds in a food processor until coarse; transfer to a shallow dish. Place flour, Parmesan cheese and salt in a separate shallow dish and broth in a third shallow dish.

Dredge chicken in flour mixture the dip into broth. Dredge chicken in crumb mixture until coated, pressing to adhere. Place chicken on a rack set over a baking sheet and chill while making sauce.

For sauce

Blend peppers, tomatoes and broth in a food proessor until smooth. Heat 2 teaspoons oil in a saucepan over medium-high heat. Add garlic and cook 30 seconds. Stir in the blended pepper and tomato mixture, bring to a simmer and cook until thickened, about 7 minutes. Stir in lemon juice and season with salt and pepper flakes.

Saute Chicken

In a tablespoon of oil over medium-high heat place the chicken tenders and saute until golden brown, 3 to 4 minutes. Flip chicken and saute other side, 3 to 4 minutes more.

Serve chicken covered with sauce.


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