Chicken Pepian

Directions

1. 1
   Preheat the broiler.
2. 2
   Remove papery outer layer from tomatillos then rinse them in warm water to remove some of their natural stickiness.
3. 3
   Pat dry, then cut into quarters.
4. 4
   Toss tomatillos and poblano with 2 teaspoons of the oil, place on a baking sheet and broil until charred, about 10 minutes.
5. 5
   Heat a large saute pan over medium heat.
6. 6
   Add pumpkin seeds, peppercorns, allspice, and cumin and toast until pumpkin seeds are fragrant, 3 to 4 minutes.
7. 7
   Transfer to a plate.
8. 8
   In same saute pan, heat 2 teaspoons oil over medium heat.
9. 9
   Add onions and cook until soft and translucent, about 5 minutes, add the garlic and cook for 1 minute more.
10. 10
    Place tomatillos, poblano, onions and garlic, cilantro, chicken broth, jalapeno, toasted seeds and spices and salt in a blender and blend on high until totally smooth, about 30 seconds.
11. 11
    Heat the remaining 2 teaspoons olive oil in skillet and cook the chicken until browned on both sides and nearly cooked through, about 5 minutes per side.
12. 12
    Add pepian sauce to skillet, covering chicken pieces.
13. 13
    Bring to a simmer and cook an additional 3 to 5 minutes, until chicken is cooked through.
14. 14
    Serve chicken topped with sauce and garnished with cilantro and lime wedges.
15. 15
    Per Serving
16. 16
    (1 serving equals 1 chicken breast and 2/3 cup sauce)
17. 17
    Calories 440; Total Fat 23 g; (Sat Fat 4 g, Mono Fat 6.5 g, Poly Fat 2.5 g) ; Protein 43 g; Carb 15 g; Fiber 4 g; Cholesterol 95 mg; Sodium 400 mg
18. 18
    Excellent source of: Protein, Niacin, Vitamin B6, Vitamin C, Vitamin K, Iron, Phosphorus, Potassium, Selenium
19. 19
    Good source of: Fiber, Vitamin A, Thiamin, Riboflavin, Pantothenic Acid, Copper, Magnesium, Manganese, Zinc