Pine nut-crusted chicken with green mole cream
4 servings
Ingredients
| Quantity | 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 |
| Green | ||
| Poblano peppers (about 1 | ||
| 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 |
| Pine Nut-Crusted Chicken: | ||
| 4 | (5 to 6 ounces each) | |
| Boneless chicken breast | ||
| Halves, trimmed | ||
| 2 | teaspoons | Plus 1 tablespoon Southwest |
| Seasoning | ||
| ½ | cup | Flour |
| 1 | Egg | |
| ¾ | cup | Milk |
| 2 | cups | Finely-chopped pine nuts |
| (chopped in food processor) | ||
| ¼ | cup | Olive oil |
| 1 | cup | Chicken stock |
| ½ | cup | Heavy cream |
| ¼ | cup | Chopped cilantro |
Directions
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: