Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
In Mexico, a pumpkinseed mole is called mole pipian, and foods are often cooked in the sauce. We've adapted it into a green sauce to dress grilled chicken cutlets and rice.
Ingredients[]
- 6 tablespoons shelled unsalted raw pumpkinseed kernels
- 1/4 teaspoon salt
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- Dash of freshly ground black pepper
- 1 1/4 cups fat-free, less-sodium chicken broth, divided
- 2 tomatillos
- 1 small serrano chile, stem removed
- 1 garlic clove
- 1/2 small onion, peeled and root end intact
- 1 tablespoon chopped fresh cilantro
- 2 large romaine lettuce leaves
- 1/2 teaspoon vegetable oil
- 4 (4-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 3 cups hot cooked rice
Directions[]
- Heat a large, heavy skillet over medium heat; add pumpkinseeds, salt, cumin, cinnamon, and black pepper in a spice or coffee grinder; process until finely ground.
- Place spice mixture in a small bowl; stir in 1/2 cup broth.
- Set aside.
- Remove husks and stems from tomatillos.
- Heat skillet over medium-high heat; add tomatillos, chile, garlic, and onion in a blender or food processor; process until coarsely chopped.
- Add 1/4 cup broth, cilantro, and lettuce; process until smooth.
- Prepare grill.
- Heat 1/2 teaspoon oil in skillet over medium heat,
- Add puréed tomatillo mixture; reduce heat to low, and cook 5 minutes or until slightly thick, stirring occasionally.
- Stir in spice mixture and 1/4 cup broth; simmer 20 minutes, stirring frequently.
- Add 1/4 cup broth, stirring with a whisk.
- Remove from heat; keep warm.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or roiling pin.
- Place chicken on grill rack coated with cooking spray; grill 3 minutes on each side or until done.
- Top chicken with mole.
- Serve with rice.
Yield: 4 servings (serving size: 1 chicken breast half, about 1/3 cup sauce, and 3/4 cup rice)