Pine nut-crusted chicken with green mole cream

Yield: 4 servings

Measure Ingredient
½ cup Roasted pumpkin seeds
¼ cup Roasted pistachio nuts
¼ cup Roasted pine nuts
1 tablespoon Tamarind paste
¼ cup Roasted, peeled and chopped
\N \N Green
\N \N Poblano peppers (about 1
\N \N Pepper)
1 teaspoon Chili powder
1 teaspoon Ground cumin
½ teaspoon Salt
1 tablespoon Dark cane syrup
1 teaspoon Distilled white vinegar
1 cup Olive oil
\N \N Pine Nut-Crusted Chicken:
4 \N (5 to 6 ounces each)
\N \N Boneless chicken breast
\N \N Halves, trimmed
2 teaspoons Plus 1 tablespoon Southwest
\N \N Seasoning
½ cup Flour
1 \N Egg
¾ cup Milk
2 cups Finely-chopped pine nuts
\N \N (chopped in food processor)
¼ cup Olive oil
1 cup Chicken stock
½ cup Heavy cream
¼ cup Chopped cilantro

In a food processor combine all ingredients for mole sauce and process until blended, stopping once to scrape sides of bowl. Transfer to a bowl and set aside.

Sprinkle chicken breasts all over with 2 teaspoons of Southwest seasoning, patting it in with your hands. In 3 shallow bowls, combine flour with remaining tablespoon Southwest seasoning in first bowl; beat eggs with milk in second; and place pine nuts in third.

Dredge chicken first in seasoned flour; dip in egg wash; then dredge in pine nuts, pressing to make them adhere. In a large skillet heat oil over medium-high heat and saute chicken until golden, about 2 minutes per side. Keep warm while you finish mole cream. In a saucepan stir together green mole sauce, stock and cream. Bring to a boil over high heat and cook 2 minutes, stirring constantly. To serve, divide sauce among 4 warmed plates; top with 1 chicken breast half and garnish with cilantro leaves.

Yield: 4 servings

ESSENCE OF EMERIL SHOW #EE56 Green Mole Sauce:

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