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.

• ½ slice hearty white sandwich bread, cut into 1/2-inch pieces
• ¼ cup pepitas
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, sliced thin
• 1 cup canned tomatillos, rinsed
• 2 tablespoons jarred sliced jalapeños, plus 2 teaspoons brine
• 2 tablespoons fresh cilantro leaves
• 1 teaspoon honey
• ½ teaspoon salt

1. Heat bread, pepitas, and 1 tablespoon oil in 12-inch skillet over medium heat; cook, stirring constantly, until pepitas and bread are lightly toasted, 2 1/2 to 3 minutes.
2. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Transfer bread mixture to food processor and pulse until coarsely chopped, about 5 pulses.
3. Add tomatillos, jalapeños and brine, cilantro, honey, salt, and remaining 1 tablespoon oil to processor.
4. Pulse until finely chopped, 5 to 8 pulses. Transfer to bowl and let stand, at least 10 minutes.

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

See also:

• Quick Roasted Red Pepper Sauce
• Quick Sun-Dried Tomato Sauce