Ingredients
1/2
cup slivered almonds
1
slice firm crusty white bread (about 5x5x1/2 inch)
1
medium tomato, cut in half, seeded
2
cloves garlic, peeled
1
jar (12 oz) roasted red bell peppers, rinsed, drained and patted dry
1/4
cup olive oil
1
tablespoon sherry vinegar
1/2
teaspoon salt
1/4
teaspoon smoked paprika
2
tablespoons olive oil
6
boneless skinless chicken breasts (about 1 3/4 lb)
1
teaspoon garlic salt
Chopped fresh parsley, if desired
Preparation
Heat oven to 400°F. In 15x10x1-inch pan, place almonds, bread, tomato and garlic in single layer. Bake 5 to 6 minutes or until almonds and bread are lightly toasted. Break bread into bite-size pieces.
In food processor, place toasted almonds, bread, tomato and garlic. Cover; process, using quick on-and-off motions, until coarsely chopped. Add remaining sauce ingredients. Cover; process, using quick on-and-off motions, until almost smooth. Transfer sauce to small bowl; set aside. Sauce will thicken as it stands.
In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Sprinkle both sides of chicken with garlic salt; add to skillet. Cook 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve chicken with sauce; sprinkle with parsley.
