Chicken with smoky romesco sauce and garlicky greens

Method

1. Slice the chicken breasts horizontally almost completely in half, leaving the halves attached down a long side, then open out like a book to ‘butterfly’.
2. Heat a large non-stick frying pan with 2 tsp of the oil over a medium heat, season the chicken well, then add to the pan. Fry for 8-10 minutes, turning once, until golden and cooked through. Set aside.
3. Meanwhile, using a small food processor (or stick blender and jug),
   whizz the drained peppers, paprika, most of the almonds, 1 tbsp of the oil and the vinegar with some salt and lots of pepper until smooth.
4. In the frying pan, gently heat the rest of the oil, then fry the garlic
   for 3-4 minutes until golden. Add the greens and 2 tbsp water, then increase the heat to medium and cook, stirring, for 4-5 minutes until wilted. Serve the chicken on top of the greens with a dollop of romesco sauce, a scattering of almond flakes and crusty bread.