Name: Quick Olive-Orange Sauce
Total time: 30 min
Ingredients: 1/2 slice hearty white sandwich bread , cut into 1/2-inch pieces; 1/4 cup slivered almonds; 2 tablespoons extra-virgin olive oil; 2 garlic cloves , sliced thin; 1/4 teaspoon fennel seeds; 1 orange; 3/4 cup pitted kalamata olives; 2 tablespoons fresh mint leaves; 1 1/2 tablespoons red wine vinegar; 1 teaspoon honey; 1/2 teaspoon salt

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

Slice off the peel and pith of the orange using a very sharp paring knife and following the contour of the fruit.

Instructions

Heat bread, almonds, and 1 tablespoon oil in 12-inch skillet over medium heat; cook, stirring constantly, until bread and almonds are lightly toasted, 2 1/2 to 3 minutes. Add garlic and fennel seeds and cook, stirring constantly, until fragrant, about 30 seconds. Transfer bread mixture to food processor and pulse until coarsely chopped, about 5 pulses. Cut away peel and pith from orange. Quarter orange, then chop coarse. Add orange, olives, mint, vinegar, honey, salt, and remaining 1 tablespoon oil to food 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.)