Chicken with Hazelnut Romesco & Herb Oil

For the chicken:

• 2 chicken breasts (about 6 oz each), skin on
• 1 tbsp olive oil
• 2 tsp butter
• Sea salt and black pepper
• 1 sprig thyme
• 6 spears asparagus
• ⅔ cup roasted Oregon hazelnuts

For the hazelnut Romesco sauce:

• 3½ oz roasted red peppers (jarred or homemade)
• 1 medium tomato, roasted or blanched and peeled
• ½ cup Oregon hazelnut meal
• 1 clove garlic, peeled
• 1 tsp smoked paprika
• 1 tbsp red wine vinegar
• 3½ tbsp extra-virgin olive oil
• Sea salt and pepper, to taste

For the herb oil:

• 1 cup fresh parsley leaves (about 1 oz)
• 1 cup fresh basil leaves (about 1 oz)
• ½ cup olive oil
• ½ clove garlic
• Pinch of salt

Here’s How:

1. Make the herb oil: Blend the parsley, basil, garlic, and olive oil until smooth and vibrant green. Season lightly with salt and set aside.
2. Prepare the Romesco sauce: In a food processor, blend the roasted red peppers, tomato, hazelnuts, garlic, paprika, and vinegar until roughly combined. Slowly drizzle in the olive oil while blending until smooth and thick. Season to taste.
3. Cook the chicken: Season the chicken breasts with salt and pepper. Heat the olive oil in a skillet over medium heat. Place the chicken skin-side down and cook for 6–7 minutes until golden and crisp. Turn, add the butter, asparagus, and Oregon hazelnuts, and cook for another 5–6 minutes or until cooked through. Rest for a few minutes.

4. Plate the dish: Spoon a generous smear of Romesco sauce onto each plate. Add the asparagus and chicken along with all the cooking juices. Drizzle with herb oil and scatter a few crushed toasted Oregon hazelnuts from the pan for

Chef’s Note:

You can use the Romesco sauce as a base for grilled vegetables, fish, or steak — it keeps for up to a week in the fridge. Oregon hazelnuts add a richness you can’t get from almonds; they make the sauce smoother and more luxurious.