Garlic and Herb Chicken with Romesco Sauce

Ingredients:
5 Garlic Cloves
1/2 cup Extra Virgin Olive Oil
1/4 cup fresh flat leaf parsley leave
salt and pepper
1/2 tbsp thyme
4 -6 to 8 oz boneless chicken breasts
1 cup sliced almonds ( i didnt put any in bc we arent fans of almonds)
1 slice sandwich bread
1 roasted red pepper
1/4 cup red wine vinegar
1 plum tomato

What to do:
In a food processor combine 3 of the garlic cloves, 1/4 EVOO , the parsley leaves, salt, pepper, and thyme. Process the ingredients to a somewhat smooth paste. Scrape the contents of the processor over the chicken and coat in mixture. 
Preheat large skillet over medium heat then add seasoned chicken breasts to the skillet and cook on each side about 5 mins. ( if your chicken is thick i cooked em till it was browned on stove then put in oven for 35 mins at 420)
While chicken is cooking toast almonds in skillet (if u decide to use them )
Toast the slice of bread till browned, and then rip apart the sliced toast and add to the bowl of the food processor ( no need to clean out bowl of processor, being as the flavors from chicken mixture will help with the sauce)
add roasted peppers, the remaining 2 garlic cloves, red wine vinegar, plum tomato , salt and pepper. Start processing and while the machine is running pour in the remaining 1/4 cup of EVOO in a slow steady stream. Process until ingredients are ground and the mixture is pretty smooth.

now what i did was make spaghetti, and after draining, i put EVOO , garlic salt,powder, cloves,dillwedd, oregano leaves, instead of sauce.
then i put spaghetti on plate, chicken ontop and the romesco sauce ontop of it all. Dump it on, so it will also form as a spaghetti sauce for the spaghetti.

Soooo Goood trust me.
A few notes.
i didnt use almonds, i used minced garlic about a tablespoon total instead of cloves, and the thyme was already ground, and in a spice jar... so Good luck i hope you guys like it!!!