"Chicken" Cutlets With Romesco Sauce
Romesco sauce is a traditional Spanish condiment not only can it be an accompaniment to the cutlets, but also a dressing for vegetables or pasta.
1/2 cup slivered or whole blanched almonds, roasted
1 (8-ounce) can whole peeled tomatoes with liquid
3/4 cup drained, prepared roasted red peppers
1/2 cup diced onion
1/3 cup olive oil
2 tablespoons red wine vinegar
3 cloves prepared roasted garlic, halved
2 teaspoons red pepper flakes
1 slice wheat bread, lightly toasted and broken into 6 pieces
Salt to taste
4 soy-based imitation chicken patties
Place almonds in a food processor or blender; process until very finely ground. Add remaining ingredients except salt and "chicken"; process until quite smooth and thoroughly blended, scraping sides of container as needed. Season with salt. Prepare chicken patties according to package directions. Heat Romesco sauce and drizzle 1/4 cup over patties; serve as an entrée. Cover and refrigerate leftover sauce up to 5 days.
Calories 412; Fat 30 g; Sat Fat 3.6 g; Mono Fat 16.1 g; Poly Fat 8.8 g ; Protein 22 g; Carb 17 g; Fiber 7 g; Cholesterol 0 mg; Sodium 715 mg; Calcium 104 g; Potassium 388 g; Vitamin E 9.0 g*;