Pine Nut-crusted Chicken With Green Mole Cream Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 cup: Roasted pumpkin seeds,
1/4 cup: Roasted pistachio nuts,
1/4 cup: Roasted pine nuts,
1 tbsp: Tamarind paste,
1/4 cup: Roasted, peeled and chopped
Green,
Poblano peppers, (about 1
Pepper),
1 tsp: Chili powder,
1 tsp: Ground cumin,
1/2 tsp: Salt,
1 tbsp: Dark cane syrup,
1 tsp: Distilled white vinegar,
1 cup: Olive oil,
Pine Nut-Crusted Chicken:,
4: , 5 to 6 ounces each
Boneless chicken breast,
Halves, trimmed
2 tsp: Plus 1 tablespoon Southwest,
Seasoning,
1/2 cup: Flour,
1: Egg,
3/4 cup: Milk,
2 cup: Finely-chopped pine nuts,
, chopped in food processor
1/4 cup: Olive oil,
1 cup: Chicken stock,
1/2 cup: Heavy cream,
1/4 cup: Chopped cilantro,
Directions:
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
ESSENCE OF EMERIL SHOW #EE56 Green Mole Sauce:
Source from luhu.jp
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
ESSENCE OF EMERIL SHOW #EE56 Green Mole Sauce:
Source from luhu.jp
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Emeril