Pollo pepita

Yield: 4 servings

Measure Ingredient
2 eaches Large Chicken Breasts, whole; skinned; halved lengthwise
And boned
3 eaches Tb All-Purpose Flour
1 each Egg; beaten
¼ cup Fine, Dry Bread Crumbs
2 eaches Tb Butter <OR> Margarine
x Pipian Sauce (see below)
x Mexicali Potatoes (see below)
2 cups Whole Baby Carrots; steamed

Roll the chicken breasts in the flour to coat, then dip in the beaten egg. Coat with the bread crumbs. In a medium skillet heat the butter or margarine. Add the chicken breasts. Cook, uncovered, over medium heat for 25 to 30 minutes or till the chicken is tender, turning occasionally to brown evenly. Drain on paper towelling. TO SERVE: Place 2 tablespoons of the Pipian Sauce on each serving plate.

Arrange 1 piece of cooked chicken, ¼ of the Mexicali Potatoes, and ¼ of the steamed baby carrots atop the sauce. Garnish with cilantro, if desired. Makes 4 servings. PIPIAN SAUCE: In a blender container or food processor bowl combine ½ cup Chicken Broth, ½ cup chopped canned Green Chilies, 2 tablespoons Pumpkin Seeds, 2 tablespoons snipped Parsley, and 1 tablespoon sliced Almonds. Cover and blend until mixture is well blended. Transfer to a small saucepan; heat through. Serve warm. Makes ¾ cup. MEXICALI POTATOES: In an 8-inch skillet let heat 2 tablespoons Cooking Oil. Add 2 cups frozen loose-pack Hash Brown Potatoes, ¼ cup chopped Green Pepper, ½ teaspoon Chili Powder, and ¼ teaspoon salt; pat into skillet with spatula. Cook over low heat about 15 to 20 minutes or until the underside is crisp. Stir in ¼ cup chopped Pimento; heat through.

Makes 4 servings. PER SERVING: 506 calories, 49 g protein, 36 g carbohydrate, 24 g fat. From: Better Homes And Gardens: Low-Calorie Recipes Transcribed By: S. Lefkowitz Submitted By SAM LEFKOWITZ On 07-13-95

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