Name: Quick Roasted Red Pepper Sauce
Total time: 30 min
Ingredients: 1/2 slice hearty white sandwich bread , cut into 1/2-inch pieces; 1/4 cup hazelnuts , toasted and skinned; 2 tablespoons extra-virgin olive oil , divided; 2 garlic cloves , sliced thin; 1 cup jarred roasted red peppers , rinsed and patted dry; 1 1/2 tablespoons sherry vinegar; 1 teaspoon honey; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; Pinch cayenne pepper

Why This Recipe Works

Wanting to create a simple sauce that would provide a boost of flavor and richness to quick-cooking chicken breast cutlets, we found inspiration in the classic Spanish sauce romesco. We started with a base of oil-toasted bread and nuts, which added richness and texture. To keep things simple, we then added a combination of boldly flavored jarred and no-cook ingredients to build up the sauce. A final addition of herbs and spices created a complex flavored sauce that could be made in about 5 minutes.

Before You Begin

You will need at least a 12-ounce jar of roasted red peppers for this recipe.

Instructions

Heat bread, hazelnuts, and 1 tablespoon oil in 12-inch skillet over medium heat; cook, stirring constantly, until bread and hazelnuts are lightly toasted, 2 1/2 to 3 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Transfer bread mixture to food processor and pulse until coarsely chopped, about 5 pulses. Add red peppers, vinegar, honey, paprika, salt, cayenne, and remaining 1 tablespoon oil to processor. Pulse until finely chopped, 5 to 8 pulses. Transfer to bowl and let stand, at least 10 minutes. (Sauce can be prepared up to 2 days in advance and refrigerated in airtight container.)