Garlic and Herb Chicken with Romesco Sauced Spicy Greens

I'll start off this recipe by saying that suddenly Eric wants to help in the kitchen when he is home.  He is also very concerned regarding whether or not I will give him credit or at least mention his name when I blog what we [***I***] made.  What's that all about?!  Anyway, I have to either not be picky about how I want something done when I delegate it to him OR I have to be very specific in my directions on how to execute a particular step.  Eric's task was to slice the sweet potato to make Garlic Sweet Potato Fries.  He sliced them a little too thin for my taste (they soak too much EVOO up then) but we're obsessed with sweet potato fries right now and they were still yummy.

This recipe is inspired by a Rachael Ray recipe of the same name.  I made a few slight changes and we arrived at this, which we both thoroughly enjoyed :)

6 garlic cloves
1/2 c EVOO
1/4 c fresh parsley leaves (according to Rachael, this is a generous handful)
Kosher salt, freshly ground black pepper
1/2 tsp dried thyme
10 basil leaves
2-8 oz chicken breasts, boneless, skinless, pounded to a half inch
1/4 c mixed nuts
1/4 c whole wheat bread crumbs
3/4 c of jarred roasted red peppers, drained
1/4 c red wine vinegar
1 plum tomato, quartered
4 c arugula, cleaned and trimmed

In a food processor, combine 4 cloves of garlic, 1/4 c EVOO, parsley leaves, salt, pepper, thyme, and 6 basil leaves.  Process the ingredients to a smooth paste.  Scrape the contents of the food processor onto both sides of the chicken.  Let sit 20 minutes.

Preheat a large nonstick skillet to medium heat.  Add the seasoned chicken to the skillet.  Cook on each side for 5-6 minutes.  Remove the chicken from the pan and keep warm with foil.

While the chicken is cooking, add the nuts, bread crumbs, peppers, tomato, remaining basil leaves and garlic cloves, salt, pepper, and red wine vinegar to the food processor.  Don't bother cleaning out the herb mixture from the chicken.  Start processing on low and slowly pour in the remaining 1/4 c EVOO in a slow steady stream. Process until all ingredients are ground and the mixture is smooth.

Serve with romesco sauce over the arugula and either chicken sliced on top of greens or on side.