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

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

Instructions

Heat bread, hazelnuts, and 2 teaspoons oil in 12-inch skillet over medium heat; cook, stirring constantly, until bread and hazelnuts are lightly toasted, 2 to 2 1/2 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, cayenne, 1/4 teaspoon salt, and remaining 2 teaspoons 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.)