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Chicken with Green Pumpkin Seed Sauce Recipe

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This recipe for Chicken with Green Pumpkin Seed Sauce, by , is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Michelle Yaras


⅓ cup raw, shelled pepitas (pumpkin seeds)
cup sesame seeds
Salt and freshly ground black pepper
2 tablespoon vegetable oil
1 onion, chopped fine
1 fresh jalapeno chili, stemmed, seeded, and chopped fine
3 garlic cloves, minced
teaspoon dried thyme
teaspoon dried marjoram
6 ounces tomatillos, husks removed, stems removed, rinsed well and dried, chopped
1 cups chicken broth
4 boneless, skinless chicken breasts trimmed
1 cup fresh cilantro leaves
1 tablespoon lime juice
Pinch of sugar (or teaspoon honey or agave)

Toast the pepitas and sesame seeds in a 12-inch nonstick skillet over medium heat until the seeds are golden and fragrant. When the first pumpkin seed pops, stir constantly until all have popped from flat to round, about 5 minutes. Do not let them darken past golden (usually caused by too high a heat or not enough stirring) or the sauce will be brownish and slightly bitter. Transfer them to a bowl. Set aside 1 tablespoon for garnish.

Heat oil in the now empty skillet. Add the onion and teaspoon salt to the skillet and cook over medium-high heat until softened, 5 to 7 minutes. Stir in the jalapeno, garlic, thyme, and marjoram; cook until fragrant, about 30 seconds. Stir in the tomatillos, broth, and toasted seeds, cover; cook until tomatillos begin to soften, about 10 minutes.

Season chicken breast with salt and pepper. Nestle the chicken into the skillet. Cover, reduce heat to medium-low, and cook until the chicken registers 160F, 10 to 15 minutes. Flip chicken halfway through. Transfer chicken to a platter and tent with aluminum foil, and let rest for 5 to 10 minutes.

Carefully transfer mixture left in the skillet to blender. Add cilantro leaves, lime juice, and sugar, and process until almost smooth, about 1 minute. Season the sauce with salt and pepper to taste. Serve the chicken with the sauce, sprinkling individual portions with reserved toasted seeds and minced cilantro.

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