Cornmeal-Crusted Chicken with Pepian Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 267.8
  • Total Fat: 7.7 g
  • Cholesterol: 69.1 mg
  • Sodium: 593.8 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 2.0 g
  • Protein: 31.1 g

View full nutritional breakdown of Cornmeal-Crusted Chicken with Pepian Sauce calories by ingredient
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Mexican Pumpkin seeds (pepitas) are the definitive ingredient in Pepian Sauce, a type of mole made in Mexico Mexican Pumpkin seeds (pepitas) are the definitive ingredient in Pepian Sauce, a type of mole made in Mexico
Number of Servings: 4


    4 husked and rinsed Tomatillos
    1/4 cup diced Onions, raw
    4 Tbsp, (divided) Pumpkin Seeds
    3 Tbsp. Cilantro, raw
    1 clove Garlic, peeled
    1/2 cup reduced sodium Chicken Broth
    1/2 tsp Salt (divided)
    2 Tbsp. Sour Cream, reduced fat
    4 boneless Chicken Breast, no skin (1-1 1/4lbs) trimmed
    1 Egg white
    1/2 Yellow Cornmeal
    3 tsp. Canola Oil (divided)


Serves 4.
Place tamatillos, onion, 3 Tbsp. pepitas, 2 Tbsp. cilantro, garlic, broth and 1/4 tsp. salt in food processor or blender and process until smooth.
transfer to medium saucepan and cook over medium high heat, stirring occasionally, until reduced to about 3/4 cup, 12-15 minutes. The mixture will resemble a thick paste. Remove from heat and set aside.
Dry chicken and dip in egg white and then in cornmeal with the remaining salt. In a non-stick pan and using the oil, brown each side of chicken over medium-high heat until cooked through and nicely bronzed. Serve with sauce and top the dish with remaining Pumpkin Seeds. Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user LALASTRIVE.

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