Chicken With Pepita Sauce Recipes

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PEPITA CRUSTED CHICKEN WITH MEXICAN CORN CAKES

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 29



Pepita Crusted Chicken with Mexican Corn Cakes image

Steps:

  • For chicken:
  • Preheat oven to 350 degrees F.
  • Pound chicken breasts into 1/4-inch thickness. Place the eggs into a dish. The next dish mix flour, salt and pepper. In a third dish place pepitas and panko. Dip chicken into the eggs and then the flour mixture, back to the eggs and then into the pepita/panko mix to coat. Spray baking sheet with cooking spray and place chicken on top. Bake for about 25 minutes or until chicken is cooked through.
  • For corn cakes:
  • In food processor mix 1/2 cup plus 2 tablespoons half-and-half, 3 tablespoons melted butter, egg yolk and half the corn until smooth. Transfer mixture to medium bowl. Add remaining corn, onion, cilantro and jalapeno and set aside. In a separate bowl mix flour, cornmeal, baking powder and salt. Add dry ingredients to wet ingredients and gently mix. In a small bowl whisk egg white until slightly stiff peaks form. Fold whisked egg into other ingredients. In a large cast iron skillet over medium heat, place 2 tablespoons oil. Drop batter by tablespoons into hot skillet making 8 cakes. Cook approximately 1 minute on each side or until browned.
  • For mango sauce:
  • In a food processor place the mango, white onion, cilantro, sugar, jalapeno and salt and process until smooth. Add chicken broth and place in small saucepan over medium heat. Cook until bubbles form. Reduce heat to low and stir in half-and-half.
  • To Serve:
  • Place 1 chicken breast and 2 corn cakes on each plate. Drizzle with mango sauce and garnish with crumbled queso fresco.

4 boneless, skinless chicken breasts
2 eggs, beaten
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup finely ground pepitas
1/4 cup panko crumbs
1/2 cup plus 2 tablespoons half-and-half
3 tablespoons butter, melted
1 egg yolk
1/2 cup corn from 1 ear, divided
1/4 cup finely chopped white onion
2 tablespoons freshly chopped cilantro leaves
1 tablespoon minced jalapeno
1/2 cup all-purpose flour
1/3 cup cornmeal
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg white
2 tablespoons extra-virgin olive oil
1 cup diced mango
1 tablespoon finely diced white onion
1 tablespoon freshly chopped cilantro leaves
1 tablespoon sugar
3/4 tablespoon minced jalapeno
1/4 teaspoon salt
1/4 cup chicken broth
3 tablespoons half-and-half
Queso fresco, for serving

CHICKEN PEPITA MOLE

Always inspired by what I read and see! Felt like a bit of ole with this chocolate recipe! I hope I can inspire you to do! I also look forward to my first review! ORIGINAL SOURCE What's On The List http://whatsonthelist.net/2013/05/12/chile-mojo-mexican-chocolate-bit-of-ole/

Provided by mickeydownunder

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10



Chicken Pepita Mole image

Steps:

  • In a bowl, combine cajun spice, finely ground pepitas and cracked black pepper; coat both sides of the chicken tenders "well"; set aside.
  • You will need to make sure to "rub" the spice into the chicken.
  • Heat pan on medium low; add 4 tablespoons grapeseed oil.
  • Add chicken for about 50 second each side; set aside on a paper towel to drain.
  • NOTE The coated chicken WILL cook VERY quickly and is best to use caution to lower the heat than to have it burn.
  • Lower heat to low; add to oil... chilli, cumin, cinnamon and any leftover combination mixture of cajun spice, ground pepitas and cracked black pepper; stir for about 3 - 4 minutes.
  • NOTE The pan does "smoke.
  • If you have ANY concerns re your pan "smoking", simply remove pan from the stove top; making sure to keep stirring. When your confidence returns, simply return it to the stove top until you are happy with the coloring.
  • If the spices soak up all of the oil, you may need to add more oil.
  • You WILL want to "continuously" stir the spices in oil as they DO burn easily. Do not say you have not been warned! lol.
  • With heat on low, add dark chocolate and stir; combining it with the spices "well.".
  • When the dark chocolate is fully melted, add diced tomatoes; stirring until combined.
  • Bring to a boil and simmer for 10 minutes.
  • I like chicken bites, so I cut my chicken before returning it to the pan and simmered for an additional 10 minutes. Olé!

340 g chicken tenders
7 tablespoons grapeseed oil
3 tablespoons cajun spices
3 tablespoons pepitas, finely ground
2 teaspoons cracked black pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cinnamon
2 (400 ml) diced tomatoes with juice
30 g dark chocolate

CHICKEN BREASTS IN POBLANO SAUCE

This yummy recipe comes from Jalapenos, a local Mexican restaurant. It was originally published in the Houston Chronicle food section, in an article for Cinco de Mayo.I have made it with light butter and fat-free heavy cream or half-and-half to cut down on the fat grams and it is still delicious!

Provided by Leslie in Texas

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9



Chicken Breasts in Poblano Sauce image

Steps:

  • Preheat oven to 450 degrees.
  • Pound chicken breasts flat and season with salt and pepper. Refrigerate for 20 minutes.
  • Meanwhile, rub poblano with olive oil and place on a foil covered baking sheet and roast for 3 to 4 minutes, or until skin blackens.
  • Remove from oven and rub off outer skin with a towel ( I use a damp paper towel).
  • Reduce oven temperature to 350 degrees.
  • Melt 2 Tablespoons of butter in a small saucepan.
  • Add flour and stir over medium heat until thick.
  • In a blender or food processor,pure'e half of the poblano together with the milk.
  • Add to the flour mixture, mix well, and whisk in heavy cream.
  • Cook over low heat until thick and bubbly, stirring often. Add salt to taste.
  • Melt remaining butter in an ovenproof pan over medium-high heat and sear chicken breasts for 3 minutes on each side.
  • Cut remaining poblano in strips.
  • Cover chicken breasts with poblano strips,sauce and cheese.
  • Bake for 10-12 minutes, or until cheese has melted.

Nutrition Facts : Calories 505.6, Fat 40.7, SaturatedFat 24.2, Cholesterol 200.8, Sodium 334.9, Carbohydrate 5.1, Fiber 0.2, Sugar 0.7, Protein 30

4 boneless skinless chicken breasts
salt & freshly ground black pepper
1 large poblano chile
olive oil
1/4 cup milk
1/4 cup butter (1/2 stick)
1 tablespoon flour
1 cup heavy cream
6 tablespoons grated cheddar cheese

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