Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco. We started with a base of oil-toasted bread and nuts, which added richness and texture. To keep things simple, we then added a combination of boldly flavored jarred and no-cook ingredients to build up the sauce. A final addition of herbs and spices created a complex flavored sauce that could be made in about 5 minutes.

(You will need at least a 12-ounce jar of roasted red peppers for this recipe. )

• 1/2 slice of hearty White Bread, cubed.
• 1/4 cup toasted, skinned Hazelnuts
• 1 TBSP Extra Virgin Olive Oil
  • Toast over medium heat ~3 minutes, stirring constantly
• 2 Garlic cloves, sliced
  • Add, cook until fragrant ~30 sec.
  • Transfer to food processor. Pulse 5 times until coarsely chopped.
• 1 cup dry roasted Red Peppers, rinsed and patted dry.
• 1 tsp Honey
• 1/2 tsp Smoked Paprika
• 1 1/2 Sherry Vinegar
• 1/2 tsp Salt
• pinch Cayenne
  • Pulse until finely chopped, ~8 pulses. Coarse, not completely smooth
  • Let rest at least 10 minutes.

Sauce can be prepared up to 2 days in advance and refrigerated in airtight container.

Great on Pan Fried Chicken Cutlets

See also:

• Quick Sun-Dried Tomato Sauce
• Quick Tomatillo Sauce