Chicken Romesco Dinner

Day Before

• Make pesto and mix with goat cheese, place in serving bowl, cover and refrigerate
• Prep crudités (carrot and celery sticks, bell pepper and/or cucumber etc)
• Make Romesco sauce
• Steam green beans
• Make salad dressing
• Poach pears
• Make Lemon Barley Pilaf
• Prep chicken breasts, place in baking dish, cover and refrigerate
• Make chocolate sauce for poached pears

Day Of

• Bring Romesco to room temperature
• Bring Lemon Barley Pilaf to room temperature
• Bring poached pears and chocolate sauce to room temperature
  • Warm up chocolate sauce and if it is too thick, add a couple of tablespoons milk until it is creamy but not runny
• Place pesto/goat cheese dip on platter surrounded by crackers and crudites
• Prep salad — but do not toss with salad dressing until the last minute
• Half hour before serving, broil chicken breasts.
  • While they are broiling, warm up Lemon Barley Pilaf in the oven and place on serving platter
  • Toss salad with salad dressing
  • Remove chicken breasts from oven and cover each piece with Romesco
• After entre is finished, serve poached pears in a “puddle” of chocolate sauce