1 cup salted roasted almonds
1/2 cup fresh parsley leaves
1 tablespoon garlic powder
1 tablespoon sesame seeds
1 tablespoon fresh thyme leaves
1 pound chicken tenders
One 12-ounce jar roasted red peppers (1 1/2 cups), roughly chopped
1/3 cup extra-virgin olive oil
3 tablespoons tomato paste
Preheat the broiler. Set a wire rack on a baking sheet.
Pulse together the almonds, parsley, garlic powder, sesame seeds, thyme and 1 tablespoon salt in a food processor until the mixture resembles breadcrumbs and no large pieces of almond are left. Transfer 3/4 cup to a shallow bowl for breading; reserve the remaining almond mixture in the food processor.
Press the chicken into the almond mixture until evenly coated on all sides. Put on the prepared baking sheet and broil, flipping halfway through, until the chicken is cooked through and the coating is crunchy and deep golden brown, 8 to 10 minutes.
Meanwhile, pulse the red peppers, olive oil and tomato paste with the remaining almond mixture in the food processor until a smooth and vibrant orange. Serve alongside the chicken tenders.
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