Romesco is a fantastic Spanish pepper and nut sauce or salsa, which is a wonderful addition to grilled meat or fish. There are many variations, but essentially you are looking for a sweet, spiky, smoky relish. It's a super accompaniment to my butterflied chicken breasts and steamed greens.


  • 4 chicken breasts
  • 2 tblsp olive oil
  • 3 garlic cloves, peeled and finely chopped
  • Grated zest of 1 lemon
  • 2 rosemary sprigs, leaves picked and finely chopped
  • Sea salt and ground black pepper
  • 150g tender stem broccoli
  • 150g mangetout
  • For the Romesco Sauce
  • 50g blanched almonds, toasted
  • 50g skinless hazelnuts, toasted
  • 6 garlic cloves, peeled and roughly chopped
  • 6 tblsp extra virgin olive oil
  • 2 tblsp red wine vinegar
  • 1 tsp smoked paprika
  • 1 slice of stale white bread, torn up (crusts are perfect)
  • ½ red onion, peeled and roughly chopped
  • 1 large tomato, peeled, deseeded and chopped
  • 90g roasted red peppers from a jar
  • Good handful of flat-leaf parsley, finely chopped


  • Place the chicken breasts on a clean chopping board and, using a sharp knife, slice horizontally across each breast, but not the whole way across so the breasts can be opened like a book.
  • Whisk the olive oil, garlic, lemon zest and chopped rosemary together with some sea salt and ground black pepper in a bowl. Add the breasts and baste with the marinade. Leave to sit while you prepare the rest of the dish.
  • Cook the broccoli in a steamer over a little water for 3–4 minutes until tender, then add the mangetout and steam for another minute.
  • Prepare the romesco sauce by placing all the ingredients in a food processor and blitzing until they are combined but still have texture. Season with sea salt and ground black pepper.
  • Place a large non-stick frying pan over a medium-high heat. Add the chicken and fry for 2–3 minutes on either side until cooked all the way through. Serve the chicken with the romesco sauce and the steamed vegetables.

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