Pine Nut-Crusted Chicken With Green Mole Cream
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Pine Nut-Crusted Chicken With Green Mole Cream
  Chicken    Greens    Creams  
Last updated 6/12/2012 12:58:29 AM. Recipe ID 21254. Report a problem with this recipe.
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      Title: Pine nut-crusted chicken with green mole cream
 Categories: E.
      Yield: 4 Servings
 
    1/2 c  Roasted pumpkin seeds
    1/4 c  Roasted pistachio nuts
    1/4 c  Roasted pine nuts
      1 tb Tamarind paste
    1/4 c  Roasted, peeled and chopped
           Green
           Poblano peppers (about 1
           Pepper)
      1 ts Chili powder
      1 ts Ground cumin
    1/2 ts Salt
      1 tb Dark cane syrup
      1 ts Distilled white vinegar
      1 c  Olive oil
           Pine Nut-Crusted Chicken:
      4    (5 to 6 ounces each)
           Boneless chicken breast
           Halves, trimmed
      2 ts Plus 1 tablespoon Southwest
           Seasoning
    1/2 c  Flour
      1    Egg
    3/4 c  Milk
      2 c  Finely-chopped pine nuts
           (chopped in food processor)
    1/4 c  Olive oil
      1 c  Chicken stock
    1/2 c  Heavy cream
    1/4 c  Chopped cilantro
 
  In a food processor combine all ingredients for mole sauce and process
  until blended, stopping once to scrape sides of bowl. Transfer to a
  bowl and set aside.
  
  Sprinkle chicken breasts all over with 2 teaspoons of Southwest
  seasoning, patting it in with your hands.  In 3 shallow bowls,
  combine flour with remaining tablespoon Southwest seasoning in first
  bowl; beat eggs with milk in second; and place pine nuts in third.
  Dredge chicken first in seasoned flour; dip in egg wash; then dredge
  in pine nuts, pressing to make them adhere.  In a large skillet heat
  oil over medium-high heat and saute chicken until golden, about 2
  minutes per side. Keep warm while you finish mole cream.  In a
  saucepan stir together green mole sauce, stock and cream. Bring to a
  boil over high heat and cook 2 minutes, stirring constantly. To
  serve, divide sauce among 4 warmed plates; top with 1 chicken breast
  half and garnish with cilantro leaves.
  
  Yield: 4 servings
  




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Recipe ID 21254 (Apr 03, 2005)

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