Roasted Chicken Breast with Romesco Sauce
The new REV flyer is here, and that means 3 months of savings! This week we’re highlighting items to help you celebrate the start of Summer, including Rhonda’s Romesco Sauce and Cobram Estate olive oils. Also on our weekly sales ad are Rosie Organic Boneless Skinless Chicken Breasts at $8.99/lb*. Enjoy great savings as you enjoy this easy to prepare recipe!
- Serves: 4 servings
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Ingredients
- 4 Rosie Air Chilled Boneless Skinless Chicken Breasts
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons sweet paprika
- 1 tablespoon Cobram Estate olive oil
- 1 cup Rhonda’s Romesco Sauce
Instructions
Mix salt, pepper and paprika in a small bowl. Rub chicken all over with mixture.
Transfer to a baking pan and drizzle with the olive oil. Bake until juices run clear when chicken is pierced with a knife, 35 to 40 minutes.
Cover chicken with foil and let rest 5 minutes before slicing.
While chicken is resting, heat the romesco sauce slowly in a saucepan until hot. Plate the chicklen, top with the sauce and serve.
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