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Chicken Breasts with Pumpkin Seed Crust |
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Serves: 4
Print this Recipe
(Pechugas de Pollo con Migas de Pepitas)
Category: Other Fried, Grilled, and Baked Chicken Dishes
Native pumpkin seeds are used in a new way to give chicken breast a nutty-flavored crust. I like to serve the chicken with black beans and Grapefruit, Orange, and Avocado Salad (see Salads).
3/4 cup raw green shelled pumpkin seeds
1/2 teaspoon ground cumin
4 boneless skinless chicken breast halves
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
2 1/2 tablespoons vegetable oil
1. Toast the pumpkin seeds in a dry skillet over medium heat, tossing and stirring, until they have a wonderful toasty smell, start to brown, and pop around in the pan, about 2 to 3 minutes. When the seeds are completely cool, put them in a food processor and pulse until chopped into small pieces, or put them in a plastic bag, and pound them lightly with a rolling pin. Put the chopped pumpkin seeds in a pie plate. Add the cumin, mix, and reserve.
2. Put each chicken breast between 2 sheets of plastic wrap and pound them with the flat side of a meat mallet or a rolling pin, one at a time, to an even 1/4-inch thickness. Season the chicken with the salt and pepper, and rub about 1/2 teaspoon of oil over each breast. Coat the smooth side of each chicken breast with the chopped pumpkin seeds, and place seed side up on a plate. Press the seeds firmly with the palm of your hand to help them adhere to the chicken.
3. Heat the remaining oil in a large nonstick skillet, over medium heat, and cook the chicken breasts, seed sides down, until the meat appears white all around the outside edges, about 4 minutes. Turn the chicken carefully with a spatula and cook until no longer pink in the thickest part, 2 to 3 minutes more. Serve hot.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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