Roast Chicken Breasts with Roasted Red Pepper-Walnut Sauce (Muhummara)

Ingredients

• 1½ cups raw, unsalted walnut halves
• 2 jarred roasted red bell peppers
• 2 tablespoons julienned sun dried tomatoes, stored in oil
• 3 cloves garlic, crushed
• 3/4 cup very roughly chopped parsley (leaves & soft stems)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons pomegranate molasses (or 1 tablespoon honey)
• Juice and zest from a juicy lemon (about 1/4 cup juice, 1 tablespoon zest)
• 1 teaspoon kosher salt
• Lots of freshly ground black pepper
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red chile flakes
• 4 large boneless skinless chicken breasts, pounded to 1” thickness
• 3 tablespoons sunflower oil