Chef Jackie's Grilled Chicken Romesco

Grilled Chicken Romesco
Serves 4
Prep Time: 10 minutes
Cook Time: 10 minutes

1 lb thin cut chicken breasts
1 garlic clove, grated
Olive oil
1 lemon, juiced
Kosher salt and freshly ground black pepper

Romesco sauce
1 red bell pepper, charred over flame or in broiler, skin removed, chopped
2 Tbsps. roasted garlic (cut off 1/3 top, add olive oil & salt, place in foil, cook at 350 for 25 minutes)
1/4 cup toasts almonds
1 small shallot, halved
2 tsps. Fresh oregano
2 tbsps. Sherry vinegar
1 Tbsp. tomato paste
1 Tbsp. honey
1 cup olive oil
Kosher salt and freshly ground black pepper, to taste

Heat a large grill pan over high heat. Season chicken with garlic, olive oil, salt and pepper. Grill until charred, about 3 minutes per side. Remove and squeeze lemon juice over.

Char bell pepper over open flame or broiler. Cover in bowl, when cool enough to handle, remove skin, seeds and roughly chop. Add to carafe of a blender with garlic, almonds, shallot, oregano, sherry, tomato paste, honey salt and pepper. Blend until smooth. With blender running, add in olive oil until desired consistency. Serve with grilled chicken.