Subj : BH&G 2247
To   : ALL
From : DAVE DRUM
Date : Mon Mar 29 2021 13:52:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cornmeal-Crusted Chicken w/Pepian Sauce
 Categories: Poultry, Vegetables, Herbs, Squash, Dairy
      Yield: 4 Servings
 
      4    Tomatillos; husked, rinsed
    1/4 c  Diced onion
      4 tb Pepitas; divided *
      3 tb Chopped fresh cilantro;
           - divided
      1 cl Garlic; peeled
    1/2 c  Chicken broth
    1/2 ts Salt; divided
      2 tb Sour cream
  1 1/4 lb Boned, skinned chicken
      1 lg Egg white
      2 tb Water
    1/2 c  Yellow cornmeal
      3 tb Oil; divided
 
  Place tomatillos, onion, 3 tablespoons pepitas, 2
  tablespoons cilantro, garlic, broth and 1/4 teaspoon salt
  in a blender or food processor; process until smooth.
  
  Transfer to a medium saucepan and cook over medium-high
  heat, stirring occasionally, until reduced to about 3/4
  cup, 12 to 15 minutes. The mixture will resemble a thick
  paste. Remove from the heat and stir in sour cream. Set
  aside.
  
  Meanwhile, place one piece of chicken at a time between
  sheets of plastic wrap and pound with a meat mallet or
  heavy skillet until flattened to an even 1/4" thickness.
  
  Whisk egg white and water in a shallow dish until
  combined. Whisk cornmeal and the remaining 1/4 teaspoon
  salt in another shallow dish. Dip each chicken breast in
  egg white, then dredge in cornmeal, turning to coat
  evenly.
  
  Heat 1 1/2 teaspoons oil in a large nonstick skillet over
  medium heat. Cook 2 pieces of the chicken until browned on
  the outside and no longer pink in the middle, 2 to 4
  minutes per side. Transfer to a plate and tent with foil
  to keep warm. Wipe out the pan, reduce the heat slightly
  and repeat with the remaining oil and chicken. Serve the
  chicken with the reserved sauce and garnish with the
  remaining 1 tablespoon pepitas and 1 tablespoon cilantro.
  
  * TIP: Hulled pumpkin seeds, also known as pepitas, are
  medium-dark green and have a delicate nutty flavor. They
  are sold salted, roasted and raw, and can be found in the
  bulk-foods section of natural-foods stores or Mexican
  groceries.
  
  EatingWell.com | August 2014
  
  MM Format by Dave Drum - 28 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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