CRUNCHY RED PEPPERS RECIPES

Steps:

• In a small skillet over medium, toast the cumin, stirring until fragrant, about 30 seconds
• Remove from the heat and set aside
• In a food processor, process the pita bread and walnuts until finely ground, about 45 seconds
• Add the cumin, roasted peppers, Aleppo pepper (if using), pepper flakes and 1 teaspoon each salt and black pepper
• Process until smooth, about 45 seconds, scraping the bowl as needed
• Add the pomegranate molasses and lemon juice and process until combined, about 10 seconds
• With the machine running, drizzle in the oil
• Taste and season with salt and pepper, then transfer to a serving bowl
• Drizzle with additional pomegranate molasses and oil, then sprinkle with parsley

Steps:

• 1 Combine roasted peppers, vinegar, garlic, and 1/4 teaspoon salt in blender or food processor; puree. Scrape mixture into small saucepan and set over medium heat. Cook, stirring often, until sauce just begins to simmer. Remove from heat and stir in 2 tablespoons basil. Keep warm.
• 2 Meanwhile, mix together cornmeal, remaining 2 tablespoons basil, remaining 1/2 teaspoon salt, and the black pepper in shallow dish. Add chicken breasts, one at a time, pressing lightly to coat.
• 3 Heat oil in large nonstick skillet over medium heat. Add chicken and cook, turning once, until chicken is browned and cooked through, about 8 minutes. Serve with sauce
• Serving size: 1 chicken breast and 2 tablespoons sauce