Chicken Breasts with Pumpkin Seed Crust
Pechugas de Pollo con Migas de PepitasNative 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.
Equipment
Ingrediënten
Makes 4 servings
- ¾ cup raw hulled green pumpkin seeds
- ½ teaspoon ground cumin
- 4 skinless boneless chicken breast halves
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- 2½ tablespoons vegetable oil
Instructies
- 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.
- 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 ½ 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.
- 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.
Notes / Tips / Wine Advice:
Serve hot.
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