Chicken Wrapped Asparagus with Romesco Sauce Recipe
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Servings Prep Time
6servings 0:30minutes
Cook Time
0:40minutes
Servings Prep Time
6servings 0:30minutes
Cook Time
0:40minutes
Ingredients
Instructions
  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.