Chicken Wrapped Asparagus with Romesco Sauce Recipe

  • Yield:

    6 servings

  • Total Time:

    1 hr 10 mins

  • Prep Time:

    30 mins

  • Cook Time:

    40 mins


  • Romesco Sauce:
  • 1/4 cup Mazola® Corn Oil
  • 1 slice Italian bread, about 1/4-inch thick
  • 2 tablespoons slivered almonds
  • 4 to 6 garlic cloves
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 8 cherry tomatoes, halved
  • 2 tablespoons sherry wine OR red wine vinegar
  • 1 cup roasted red bell pepper (use 1 medium fresh pepper if you are roasting your own)
  • Chicken and Asparagus:
  • 6 chicken breast cutlets**
  • 1 pound fresh asparagus spears, tough ends removed
  • 1/4 cup Mazola® Corn Oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sea salt
  • 1/2 teaspoon black medium grind pepper
  • Crumbled goat cheese (optional)


  1. Step 1) Heat 1/4 cup oil in a skillet over medium-high heat. Add bread. Fry for 2 minutes; turn bread slice. Stir in almonds and garlic; fry an additional 2 minutes.
  2. Step 2) Pour hot oil, almonds, garlic and bread into a food processor. Add smoked paprika, cayenne pepper, tomatoes, vinegar and roasted red pepper. Pulse until peppers are coarsely chopped, not pureed. Let Romesco Sauce sit for 5 minutes to develop flavors. Salt to taste. Serve at room temperature. Refrigerate any leftovers.
  3. Step 3) Preheat oven to 350°F. Line rimmed baking sheet with foil.
  4. Step 4) Place chicken cutlets in a large plastic freezer bag and asparagus in a shallow bowl. Whisk together oil, red wine vinegar, salt and pepper; pour half of the vinaigrette over the chicken and half over the asparagus turning to coat. Divide asparagus into six equal bundles. Wrap each bundle with one chicken cutlet and place on prepared pan.
  5. Step 5) Bake for 25 to 30 minutes or until chicken is cooked through and asparagus is tender. Transfer to a serving plate spooning Romesco Sauce over top of chicken bundles. Garnish with goat cheese, if desired and serve immediately.
  6. ** If chicken cutlets aren't available, butterfly chicken breasts and cut each into two portions. Pound each to 1/4-inch thickness.