Pumpkin Seed Crusted Chicken
Servings
2Serving size
1 - 4 ounce chicken breastThis recipe can be multiplied or divided by 2. Leftovers keep well for 2 – 3 days in the refrigerator and make good sandwiches and salads.
Serve with Quinoa and Black Beans or Quinoa and Black Beans – Low Sodium Version
Serve with Quinoa and Black Beans
Ingredients
| 1 tsp.. Ground cumin |
| 1/2 tsp. Ground cinnamon |
| 1/2 tsp. Ground nutmeg |
| 1/8 tsp. Cayenne pepper |
| 1/4 tsp. Salt |
| 2 Tbsp 2% milk |
| 1/4 cup Pumpkin seeds (pepitas) |
| 8 ounces Boneless, skinless chicken breast (2 4-ounce filets) |
| 2 tsp. Olive oil |
Instructions
Process until well blended and the pumpkin seeds are the texture of coarse corn meal. Place in a small mixing bowl.
Place the milk in a second bowl. Dredge the chicken breasts in the milk and then the pumpkin seed coating. Dredge a second time in the milk and then the pumpkin seed coating until well coated.
Place the olive oil in a non stick skillet over medium-high heat. When the oil is hot, add the coated chicken breasts. Cook for about 8 minutes and turn. Cook for another 8 minutes and serve.
Serve this recipe with one of these starch side dishes.
Quinoa and Black Beans
Place the water in a small sauce pan over high heat. When the water boils add the quinoa. Reduce the heat until the quinoa is simmering. While the quinoa is cooking place the olive oil in a medium skillet over medium heat. Add the shallots and cook for about 2…
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Recipes like this one lend themselves well to experimentation when you may not have much experience in the kitchen. Changing one of the spices at a time will give you a good idea how different flavors can interact. Try using freshly ground black pepper, ground allspice or ground cloves. Using dried herbs like thyme or oregano can create a whole new rub.