Garlic and Herb Chicken with Romesco Sauce on Spicy Greens

Preparation

1. Step 1

   In a food processor, combine 3 of the garlic cloves, about 1/4 cup of EVOO, the parsley leaves, salt, pepper, and the thyme. Process the ingredients to a somewhat smooth paste. Scrape the contents of the processor over the chicken breasts; coat the breasts in the mixture. Preheat a large nonstick skillet over medium heat, then add the seasoned chicken breasts to the skillet and cook on each side for 5 to 6 minutes. Remove the chicken from the pan and let rest for a few minutes covered with aluminum foil to keep warm.

   Step 2

   While the chicken is cooking, toast the almonds in a medium skillet over medium heat until they are golden brown, about 3 to 4 minutes. Toast the slice of bread until golden brown. With your hands rip the toast into a few pieces and add to the bowl of the food processor. (There is no need to wash out the processor bowl after making the chicken coating. The flavors that remain in there will work in the Romesco sauce.) Add the toasted almonds, roasted red peppers, the remaining 2 garlic cloves, the red wine vinegar, plum tomato, salt, and pepper. Start processing and while the machine is running pour in the remaining 1/4 cup of EVOO in a slow, steady stream. Process until all the ingredients are ground and the mixture is pretty smooth.

   Step 3

   Arrange the arugula on the center of 4 serving plates. Slice each rested chicken breast on an angle, then place on top of the arugula. Top the chicken slices with a large dollop of the Romesco sauce.