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: