Serves: 4
Total Calories: 430
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.
This Chicken Breasts with Pumpkin Seed Crust recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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