Pumpkin Seed Baked Chicken Food

PUMPKIN SEED BAKED CHICKEN

Steps:

• Preheat oven to 350°. Place first five ingredients and 3 tablespoons of the pumpkin seeds in a shallow bowl. Finely chop remaining pumpkin seeds; stir into cracker mixture. In another shallow bowl, whisk together egg, honey and lemon juice. Dip both sides of chicken in egg mixture, then in crumb mixture, patting to adhere., Bake on a greased baking sheet until a thermometer reads 165°, 30-35 minutes.

PUMPKIN SEED CRUSTED CHICKEN

Steps:

• Chop the pumpkin seeds finely or add to a food processor with salt, parmesan, oregano, and paprika. Transfer to a plate.
• Brush or rub roughly 1 tablespoon of oil on each chicken breast. Coat the chicken in the pumpkin seed mixture, pressing to adhere. Place the crusted chicken onto a plate. Repeat for all the chicken breasts.
• Heat 1 tablespoon of olive in a wide skillet over medium-high heat. Add the chicken, doing in batches if too crowded, cooking for 5 minutes on each side, or until fully cooked depending on the thickness of chicken.
• Transfer the chicken to a plate and serve immediately.

CHICKEN IN PUMPKIN SEED SAUCE

Steps:

• Place the chicken in a pot with just enough water to cover. Sprinkle with salt, and add the peppercorns, bay leaves, quartered onion and herb bundle. Bring to a low boil, and then reduce the heat and poach the chicken until cooked through, 30 to 40 minutes. Remove the chicken, straining the stock, and then wipe the pot clean and return to the heat. Peel the skin off the chicken breasts and cover to keep warm until the sauce is ready. Dry toast the pumpkin seeds over medium heat until puffed and toasted, 4 to 5 minutes. Reserve 1/4 cup of the toasted seeds for garnish. Puree the remaining seeds in a blender or food processor with 1 cup of the stock, the chopped onion, EVOO, cumin, epazote, if using, cinnamon, tomatillos, lettuce, garlic and chiles. Transfer the pumpkin seed puree to the pot with 2 1/2 to 3 cups of the reserved chicken stock and simmer to develop flavor and thicken, 20 minutes. Adjust the seasonings. Pour the sauce over the chicken and garnishreserved toasted pumpkin seeds. Serve with warm corn tortillas, for wrapping, and minced red onion, for topping. If you would like to serve with a vegetable, steamed or sauteed zucchini is perfect.

PUMPKIN SEED-CRUSTED CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Toast the pumpkin seeds and ancho powder in a saute pan on medium high heat. Remove, crush in a mortar and pestle, and place in a large bowl. Add salt, pepper, and fresh thyme.
• Stuff the goat cheese underneath the chicken skin of the breast, then dredge the chicken on both sides in the mixture and remove. Heat a saute pan on medium heat, add olive oil. Place the chicken, skin side down into the pan.
• When it becomes golden, flip the chicken and place into the oven for 12 to 15 minutes. Serve with a green salad or favorite vegetables.

CHICKEN IN GREEN PUMPKIN-SEED SAUCE

Steps:

• For chicken:
• Bring all ingredients to boil in large pot. Reduce heat; simmer uncovered until chicken is cooked through, about 30 minutes. Transfer chicken to bowl; cover to keep warm. Reserve chicken broth in pot; spoon off fat from surface.
• Meanwhile, begin sauce:
• Heat heavy large skillet over medium-low heat. Add pepitas; stir frequently until seeds puff and begin to pop, about 15 minutes (do not brown). Transfer to dish; cool. Set aside 2 tablespoons pepitas for garnish. Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder.
• Puree tomatillos, next 5 ingredients, and 1/2 cup reserved chicken broth in blender until almost smooth. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add tomatillo mixture and simmer until sauce is thick and reduced to 1 cup, stirring frequently, about 5 minutes.
• Heat remaining 4 tablespoons oil in heavy large pot over medium heat. Add ground pepita mixture. Stir constantly until mixture resembles very coarse paste and begins to color in spots, about 9 minutes. Add tomatillo mixture; stir 1 minute. Add 2 cups reserved chicken broth and bring to boil. Reduce heat to medium-low and simmer until sauce is thick, stirring constantly, about 3 minutes longer. Season sauce to taste with salt. Spoon some sauce onto platter. Top with chicken. Spoon remaining sauce over. Garnish with reserved 2 tablespoons pepitas.

CHICKEN IN PIPIAN SAUCE (PUMPKIN SEED)

Steps:

• In large skillet, toast pumpkin seeds, almonds and cumin seeds over low heat, shaking pan, until almonds are golden brown.
• In blender or food processor, grind toasted mixture.
• Add onion, garlic, chilies, cilantro and 1 cup broth. Blend until smooth.
• Pour mixture into medium saucepan. Stir in remaining broth and lemon juice.
• Bring to boil, reduce heat and simmer uncovered about 15 minutes.
• Meanwhile, season chicken with salt and pepper.
• In large skillet, heat oil over medium-high heat. Sauté chicken until browned.
• Reduce heat to low, pour pumpkin seeds sauce over chicken and simmer for 15 to 20 minutes or until chicken is tender and no longer pink and sauce is thick.

PUMPKIN SEED CHICKEN MOLE

Steps:

• Place a dry cast-iron skillet over low heat.
• Toast the pumpkin seeds, cumin seeds, pepper and oregano, shaking the pan occasionally, until their aromas are released, about 5 minutes.
• Do not brown.
• Set aside to cool and then grind in a blender or food processor to a powder.
• Reserve.
• Combine the tomatillos, serrano chile, garlic, lettuce, cinnamon, cilantro, radish tops, onion and salt in a food processor.
• Puree until smooth.
• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large saucepan over high heat.
• Standing back to avoid splatters, pour in the pureed tomatillo mixture, and sizzle for 30 seconds.
• Stir in the stock, reduce the heat and simmer 10 minutes.
• Turn the heat up to high and bring to a boil.
• Stir in the ground nut mixture and remove from the heat.
• Puree in a food processor or blender, in batches if necessary.
• Pass through a fine strainer, pressing with the back of a ladle to extract all the juices, into a 13 x 10-inch flameproof baking dish.
• Place the chicken breasts in the sauce and bring to a boil over moderate heat.
• Cover with foil, transfer to the oven and bake 20 minutes.
• Serve the chicken and sauce over a bed of white rice.
• Sprinkle the radish slices over the top.

ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.