Romesco Chicken

Directions

1. 1
   SAUCE:.
2. 2
   Process bell pepper, tomatoes, broth, lemon juice, olive oil, garlic, and crushed red pepper flakes, in a food processor until smooth.
3. 3
   Transfer mixture to a saucepan; boil 7 minutes, or until slightly thick.
4. 4
   Season with salt,& pepper.
5. 5
   CHICKEN:.
6. 6
   Trim fat from breast halves and slice each in half crosswise.
7. 7
   Season with pepper and 1/2 t. salt; crushed red pepper flakes for that extra zing, if desired.
8. 8
   Pulse bread in a food processor to make coarse crumbs.
9. 9
   Add almonds and pulse to chop.
10. 10
    Transfer crumb mixture to a shallow dish.
11. 11
    Place flour, Parmesan, and remaining 1/2 t. salt in a second shallow dish.
12. 12
    Blend eggs and water with a fork in a third shallow dish.
13. 13
    Dredge both sides of chicken in flour mixture, then dip into egg mixture to coat.
14. 14
    Transfer chicken to crumb mixture and pat onto both sides; place on a baking sheet.
15. 15
    Heat oil in a large skillet over medium-high heat.
16. 16
    Saute chicken 5 min., or until golden brown.
17. 17
    Carefully flip chicken and saute an additional 5 minutes, or until cooked through.
18. 18
    ZUCCHINI:.
19. 19
    Julienne just the outsides of each zucchini lengthwise using a mandoline or by hand.
20. 20
    Discard seed core.
21. 21
    Heat oil in a large nonstick skillet over medium-high heat.
22. 22
    Add zucchini and saute 3 minutes, or until soft.
23. 23
    Season with lemon juice, salt, pepper and crushed red pepper flakes, if desired.