3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 -1/2 pounds boneless, skinless chicken breast halves, cut into 1/2-inch by 3-inch strips
1 tablespoon olive oil
1 tablespoon unsalted butter
Smoked Spanish or regular paprika
Romesco Dipping Sauce
2 large red sweet peppers, halved lengthwise, seeds and membranes removed, flattened
1 cup day old crusty bread, cubed
3/4 cup chopped fresh tomato (1 large)
1/3 cup sliced natural almonds, toasted
3 tablespoons sherry vinegar
3 cloves garlic, minced
1/2 teaspoon smoked Spanish or regular paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup olive oil
1.Prepare sauce; cover and chill. For Chicken Fingers, in large bowl combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat chicken strips in flour. Heat 1 tablespoon oil and butter in large nonstick skillet over high heat. Add chicken strips, one-third at a time, browning well on all sides, 3 to 4 minutes per batch. Dip the end of each chicken strip in ground paprika. Serve with Romesco Dipping Sauce. Makes 10 servings (about 40 pieces).
Romesco Dipping Sauce: For sauce, preheat broiler Place peppers on a broiler pan. Broil peppers, 4 to 5 inches from the heat, until skins are blacked, turning once. Remove, stack pieces together, cover with aluminum foil and let stand 15 minutes. Peel off skins; discard skins. In blender combine peppers, bread, tomato, almonds, vinegar, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend. Add 1/4 cup olive oil in steady stream through the top of blender until mixture is almost smooth. Transfer to a serving bowl or storage container. Cover and chill until serving time.
Tip: You can prepare the sauce ahead of time. Cover and chill up to 3 days.