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Grilled Chicken and Scallions with Romesco
Ingredients
  • 13 scallions trimmed
  • ¾ cup jarred roasted red peppers, patted dry
  • ½ cup almonds toasted
  • ½ cup fresh parsley leaves
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves peeled and smashed
  • Salt and pepper
  • 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
  • note: BEFORE YOU BEGIN
  • Two bunches of scallions should be sufficient for this recipe.
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