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1
In a food processor, combine 3 of the garlic cloves, about 1/4 cup of EVOO, the parsley leaves, salt, pepper, and the thyme.
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2
Process the ingredients to a somewhat smooth paste.
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3
Scrape the contents of the processor over the chicken breasts; coat the breasts in the mixture.
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4
Preheat a large nonstick skillet over medium heat, then add the seasoned chicken breasts to the skillet and cook on each side for 5 to 6 minutes.
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5
Remove the chicken from the pan and let rest for a few minutes covered with aluminum foil to keep warm.
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6
While the chicken is cooking, toast the almonds in a medium skillet over medium heat until they are golden brown, about 3 to 4 minutes.
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7
Toast the slice of bread until golden brown.
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8
With your hands rip the toast into a few pieces and add to the bowl of the food processor.
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9
(There is no need to wash out the processor bowl after making the chicken coating.
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10
The flavors that remain in there will work in the Romesco sauce.)
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11
Add the toasted almonds, roasted red peppers, the remaining 2 garlic cloves, the red wine vinegar, plum tomato, salt, and pepper.
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12
Start processing and while the machine is running pour in the remaining 1/4 cup of EVOO in a slow, steady stream.
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13
Process until all the ingredients are ground and the mixture is pretty smooth.
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14
Arrange the arugula on the center of 4 serving plates.
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15
Slice each rested chicken breast on an angle, then place on top of the arugula.
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16
Top the chicken slices with a large dollop of the Romesco sauce.
