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.
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
- skillet
Ingredients
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
Instructions
- 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 & Wine Advice
Serve hot.