Romesco Chicken - cooking recipe

Ingredients

Romesco Sauce
4 large roma tomatoes
1 red onion, chopped
1 tablespoon olive oil
3 -4 garlic cloves, minced
2 tablespoons red wine vinegar
8 jumbo green olives
Chicken
1 teaspoon olive oil
4 (4 ounce) boneless skinless chicken breasts
sodium-free seasoning

Preparation

Chop the tomatoes and red onion, add the olive oil to a saute pan, when warm add the chopped tomato, onions and garlic.
Cook until the vegetables are soft, put the mixture into a food processor; add the red wine vinegar and olives, pulse until blended but still maintains texture.
For the chicken, over medium high heat heat the 1 teaspoon olive oil in saute pan, season the chicken with seasoning blend and add to pan.
Saute the chicken for 3 to 4 minutes on each side or until internal temperature reaches 165 degrees.
Plate each breast and individual serving plates and top with about 2 tablespoon of the blended sauce mixture.
Serve with a green salad, fresh bread and wine for a delicious meal.