- 1 1/2 cups walnuts
- 5 cloves garlic, roughly chopped
- 3/4 cup boiling water
- 2 tsp red wine vinegar
- 1/2 tsp sea salt
- 1 tsp crumbled saffron threads
- 3/4 tsp paprika (Hungarian)
- Dash cayenne pepper
- 6 boneless, skinless chicken breasts
For the sauce: Pulse the nuts coarsely in a food processor. Add the garlic and continue to pulse until the mixture is a paste. Transfer to a bowl and gradually stir in the boiling water, stirring constantly until smooth. Stir in the vinegar and spices. Allow to stand several hours for the flavors to blend. Do not refrigerate.
When ready to cook chicken, preheat oven to 450 degrees. Rub chicken breasts with a little butter or olive oil and place in a single layer in a shallow pan. Roast for 20-25 minutes or until there is no pink remaining. Remove from oven and cover loosely with foil. Allow to rest 10 minutes before slicing. Spoon the sauce over the sliced chicken and serve.