Grilled Romesco Chicken With Grilled Fennel Salad |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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There are lots of ingredients for lots of flavor in this wonderful summer time meal. The recipe is from Cuisine at Home. Ingredients:
2 tablespoons extra virgin olive oil |
2 tablespoons fresh lemon juice |
1 tablespoon white wine vinegar |
1 tablespoon honey |
salt and black pepper |
1 tablespoon paprika |
1 teaspoon garlic powder |
1 teaspoon kosher salt |
4 boneless skinless chicken breasts (5 to 6 oz each) |
1/2 cup jarred fire roasted red pepper |
1/4 cup white wine vinegar |
2 tablespoons sugar |
2 tablespoons slivered almonds, toasted |
1 tablespoon tomato paste |
kosher salt, to taste |
red pepper flakes, to taste |
1 red onion, sliced into 1 1/2 inch thick rounds |
1 fennel bulb, sliced into 1 1/2 inch thick rounds |
olive oil |
salt and pepper, to taste |
1/4 cup kalamata olive, pitted and halved |
1/4 cup chopped fennel, fonds |
reserved vinaigrette |
Directions:
1. In a small bowl, whisk together the 3 tablespoons olive oil, lemon juice, 1 tablespoon vinegar, honey salt and pepper. Reserve half to use for the salad and to the over portion, add the paprika, garlic powder, and remaining salt. Put the chicken in a siplock bag and pour in the marinade. Place chicken in the refrigerator until ready to grill.
2. For the sauce, put the ingredients into a blender container and blend until smooth, pour into a small saucepan and bring to boil. Reduce heat and cppk 5 minutes, remove from heat and keep warm.
3. For the fennel and onions, drizzle with a small amount of olive oil, sprinkle with salt and pepper to taste.
4. Preheat grill to medium and grill the chicken uncovered, over direct heat until chicken reaches an internal temperature of 165 degrees.
5. Place the onion and fennel slices on the grill and cook uncovered for 5 minutes per side or until soft. Cut vegetables into slices, add the olives and toss with reserved vinaigrette.
6. To serve, divide the sauce evenly among 4 warmed dinner plates, place a chicken breast in the center and scatter the salad around the outside. Garnish with fennel fonds.
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