Chicken Breasts with Pumpkin Seed Mole Verde
Nutrition
Calories: 420 kcalCarbohydrates: 15 gProtein: 48 gFat: 18 gSaturated Fat: 3.5 gCholesterol: 100 mgSodium: 340 mgFiber: 5 g
Ingredients
- ½ teaspoon dried oregano
- 1 each shallot chopped
- 1 cup fresh cilantro
- 1 each serrano or jalapeno chili pepper deveined, seeded, and coarsely chopped
- 2 each clove garlic chopped
- 2 medium leaves romaine lettuce
- 6 each fresh or canned tomatillo husked and quartered
- 1 tablespoon fresh lime juice
- ¼ teaspoon salt
- 2/3 cup shelled unsalted, raw pumpkin seeds
- 1 teaspoon cumin seeds
- 2 cups reduced sodium chicken broth or vegetable broth
- 1 ½ lbs boneless skinless chicken breast
- ¼ teaspoon freshly ground black pepper
- 4 sprigs Fresh rosemary
Instructions
- 1. In a food processor or blender combine oregano, shallot, cilantro, chili pepper, garlic, romaine, tomatillos, lime juice, and salt; purée until smooth.
- 2. In a large skillet over medium heat, toast pumpkin and cumin seeds until pumpkin seeds are golden, about 3 to 5 minutes. Transfer to a bowl to cool. Add the tomatillo mixture to the skillet and cook for 3 minutes. Grind toasted seeds in a spice grinder, coffee grinder, or food processor until finely ground. Stir broth and ground seeds into the tomatillo mixture. Bring to a boil, reduce heat, and simmer until thickened, about 15 minutes.
- 3. While mole simmers, place steamer (see “Tools of the Trade”) in a large pot and add 1 to 1 1/2 cups water; water should not touch the bottom of the steamer. Heat water over medium heat to just boiling. Season chicken with pepper. Place rosemary sprigs on the steamer tray and place chicken breasts directly on top of the rosemary. Cover pot and steam for 20 minutes, or until chicken is cooked through.
- 4. To serve, cut chicken into 1-inch slices and divide among 4 plates. Top each serving with pumpkin seed mole and serve extra in a bowl on the side.
- Source: Hannaford fresh Magazine, September - October 2011