Romesco Chicken

• Romesco Sauce
• 4 large roma tomatoes
• 1 red onion, chopped
• 1 tablespoon olive oil
• 3 -4 garlic cloves, minced
• 2 tablespoons red wine vinegar
• 8 jumbo green olives
• Chicken
• 1 teaspoon olive oil
• 4 (4 ounce) boneless skinless chicken breasts
• sodium-free seasoning

1. Chop the tomatoes and red onion, add the olive oil to a saute pan, when warm add the chopped tomato, onions and garlic.
2. Cook until the vegetables are soft, put the mixture into a food processor; add the red wine vinegar and olives, pulse until blended but still maintains texture.
3. For the chicken, over medium high heat heat the 1 teaspoon olive oil in saute pan, season the chicken with seasoning blend and add to pan.
4. Saute the chicken for 3 to 4 minutes on each side or until internal temperature reaches 165 degrees.
5. Plate each breast and individual serving plates and top with about 2 tablespoon of the blended sauce mixture.
6. Serve with a green salad, fresh bread and wine for a delicious meal.

romesco sauce, roma tomatoes, red onion, olive oil, garlic, red wine vinegar, green olives, chicken, olive oil, chicken breasts, seasoning

Taken from www.food.com/recipe/romesco-chicken-278757 (may not work)