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. Toast the bread just until crisp, about 4 minutes. 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
Toast the almonds
Place the June Pan on the middle shelf of the June Oven. Toast the almonds about 7 minutes, until they 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. Select and confirm preferences using the button below, adjusting preferences if you are using bone-in, skin-on chicken.
June Food Thermometer
Roast the chicken
Transfer the June Pan to the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the chicken until it is cooked through, about 24 minutes. June will notify you when the chicken is ready. If desired, follow directions on your June to continue cooking.
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 June Pan from the June Oven and transfer the chicken to plates or a platter to rest 5 minutes before serving with the romesco. Garnish with chopped green onions.
3 tablespoons chopped green onion