Romesco Chicken

For the Chicken:

4 boneless skinless chicken breasts

2 cups flour

2 tablespoon Smoked Paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon kosher salt

1 teaspoon black pepper

½ cup of vegetable oil

¼ stick of butter

Preheat oven to 400 degrees. Combine the flour and spices. Dredge the chicken breasts in the flour mixture and shake off excess flour. Heat oil and butter in a 12-inch skillet on medium high heat. When the butter is melted add the chicken breasts and brown on both sides. Place chicken onto a greased baking pan and place into the oven for 15-18 minutes or until the internal temperature reaches 165 degrees. Pour Romesco Sauce over the top and enjoy.

For the Romesco Sauce:

4 (4-oz) jars or 2 (7-oz.) jars diced or sliced Dromedary® pimientos, drained and rinsed

1 cup toasted almonds

¼ cup olive oil

1 tsp minced garlic

1 tablespoon chopped fresh herbs (Parsley, Tarragon, Basil)

Splash of sherry wine

Salt and pepper to taste

Place all ingredients into the food processor and process to a salsa like consistency.

Makes 4 servings