Roasted Chicken Breast with Romesco Sauce
Ingredients
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1 bread slice
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⅓ cup almonds
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4 boneless, skinless chicken breasts
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2 tablespoons extra-virgin olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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2 garlic cloves
Tools
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tongs
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measuring cups
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measuring spoons
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large bowl
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spatula
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June Pan
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liquid measuring cup
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food processor
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June Food Thermometer
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June Oven
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Preferences
Lightly toast the bread
Place the bread slice directly on the middle shelf of the June Oven. June will notify you when the toast is ready. Carefully remove the toast from the June Oven and set aside.
1 bread slice
June Oven
Prepare the almonds
Spread the almonds in a single layer on the June Pan.
⅓ cup almonds
June Pan
measuring cups
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven using the Nut Preset for Almonds with the button below.
June Oven
Toast the almonds
Place the almonds on the middle shelf of the June Oven. Toast 8 minutes, until the almonds have darkened and smell nutty. June will notify you when the nuts are ready. Remove the almonds from the June Oven and transfer to a plate to cool completely.
Season the chicken
In a large bowl, combine the chicken breasts, oil, salt and pepper and toss until coated.
4 boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
1 teaspoon salt
½ teaspoon black pepper
large bowl
tongs
measuring spoons
Insert the June Food Thermometer
Place the chicken breasts skin-side (the smooth side) down on the June Pan and horizontally insert the June Food Thermometer into the center of the thickest part of one of the chicken breasts. Confirm the Chicken Breast Type using the button below.
June Food Thermometer
Roast the chicken
Transfer the chicken to the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. June will notify you when the chicken is ready.
Start the sauce
Tear the toast into pieces and place in the base of a food processor. Add the cooled almonds and garlic. Pulse until finely ground, 8-10 long pulses.
2 garlic cloves
food processor
Add ingredients
Add the roasted red peppers, smoked paprika, sherry vinegar, red pepper flakes and salt to the food processor and pulse until incorporated, 2-3 long pulses.
½ cup roasted red peppers
½ teaspoon smoked paprika
2 tablespoons sherry vinegar
¾ teaspoon salt
½ teaspoon red pepper flakes
Add oil
Add the oil through the food processor’s feed tube, pulsing the processor as the oil drizzles through the tube. Pulse until well-incorporated.
liquid measuring cup
¼ cup extra-virgin olive oil
Garnish and serve
Remove the chicken from the June Oven and let rest for 5 minutes before serving with the romesco. Garnish with chopped green onions.
3 tablespoons chopped green onion
