The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 221 g
(Approx. 4 Servings)
Amount Per Serving
Calories 320 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 600 mg 25%
Total Carbohydrate 4 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 40 g
Vitamin A 10% Iron 8%
Vitamin C 15% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Romesco Marinated Chicken Breasts

Prep Time
1 hour
Cook Time
20 minutes
Total Time
1 h 20 m
4  People


Recipe makes 4 Servings

1/4 cup(s) shallot, chopped
4 cloves of garlic, smashed
2 fresno chilies, stems removed, seeds too if desired
1 1/2 Tsp smoked paprika or pimenton
1/4 cup(s) red wine vinegar
1 Tsp kosher salt, plus more as needed
1/4 cup(s) Aldonza Extra Virgin Olive Oil, plus 2 Tbsp. for searing chicken
1 1/2 Lb chicken breasts
Check All
Uncheck All
Add to List


In a blender, combine shallots, garlic, fresno chilies, smoked paprika, red wine vinegar, salt and olive oil. Blend until smooth.
Place chicken breasts into a gallon zip top bag and pour marinade over chicken. Seal bag and mix well to coat chicken.
Refrigerate for at least 1 hour to marinate, overnight is best.
Place a non-stick pan over medium high heat, add oil and allow to get hot. Add marinated chicken, discard excess marinade.
Sear chicken for 6 to 8 minutes per side depending on thickness, or until chicken has an internal temperature of at least 165°F. Season to taste with salt and pepper.
Chef's Note: I like to serve this dish with roasted baby potatoes.


Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
Customer Relations