Crispy Chicken Romesco Bread (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 chicken breasts cut in half for 4 thin pieces
02 -
50g all-purpose flour
03 -
50g crunchy panko crumbs
04 -
1 egg beaten
05 -
2 tablespoon olive oil
→ For the Romesco Sauce
06 -
2 cloves garlic
07 -
2 roasted red peppers from jar
08 -
4 oil-packed dried tomatoes
09 -
2 tablespoon almond pieces
10 -
½ tablespoon dark balsamic
11 -
4 tablespoon extra virgin oil
12 -
1 tsp smoked paprika
13 -
2 tsp sea salt
→ For the Salad
14 -
2 tablespoon tangy sour cream
15 -
1 tablespoon creamy mayo
16 -
½ lemon juiced
17 -
1 tablespoon fresh grated parm
18 -
5 little gem leaves sliced thin
19 -
Small bunch of peppery rocket
→ For Assembly
20 -
2 fresh focaccia breads
21 -
4 tablespoon soft butter
22 -
5g fresh parsley chopped fine
23 -
3 garlic cloves finely diced
24 -
Chunk of parmesan for grating
# Instructions:
01 -
Cut chicken flat, dip in flour, then egg, then panko. Cook in hot oil about 4 minutes each side until crispy and golden.
02 -
Throw all sauce stuff in blender and whizz until smooth. Add a splash more oil if it's too thick.
03 -
Stir together the cream, mayo, lemon, cheese and some black pepper. Toss with your greens.
04 -
Combine soft butter with chopped garlic and parsley. Spread on bread, sprinkle with cheese, then grill till toasty.
05 -
Spread sauce on bread, add chicken, pile on salad, then top with other bread slice. Wrap in paper.
# Notes:
01 -
You can make these ahead and keep them cold
02 -
Feel free to make twice as many
03 -
They taste way better right after making