View cart background image
Free Shipping Over $49
Get Timely and Delicious Recipe Updates Shopping Ideas For You

Cornmeal-Crusted Chicken with Pepian Sauce

Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 2.5   Reviews: 2 See Reviews
Rate/Review this Recipe
Active Time:  40 Minutes
Total Time:  40 Minutes
  4 servings
Tomatillos and pepitas form the basis for pepian sauce--one version of Mexican mole.
For Cornmeal-Crusted Chicken with Pepián Sauce:
4   tomatillos, husked and rinsed
1/4 cup  diced onion
4 tablespoons   pepitas (see Tip), divided
3 tablespoons  chopped fresh cilantro, divided
1 clove   garlic, peeled
1/2  cup reduced-sodium chicken broth
1/2 teaspoon   salt, divided
2 tablespoons  reduced-fat sour cream
4   boneless, skinless chicken breasts (1˜1 1/4 pounds), trimmed
1   large egg white
2 tablespoons   water
1/2  cup yellow cornmeal
3 teaspoons canola oil, divided  canola oil, divided

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.
Cornmeal-Crusted Chicken with Pepian Sauce Recipe at
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-inch 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mexican-Style Chicken
Nutrition Facts per Serving
Yield:   4 servings
Calories: 315
Fat. Total: 14g
Protein: 31g
Carbohydrates, Total: 17g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 66mg
Sodium: 468mg
% Cal. from Fat: 40%
Spotlight Recipe Review See all 2 reviews »

Rating: 1
by: Maddy Reviewed: 01/18/2011
Which pepitas?
There's a tip about the pepitas being available in different forms (roasted, raw, salted etc), but nothing about which we should use. I would think that each gives a slightly different flavor. If you go to all the trouble of explaining the different pepitas, why not just suggest the correct version?
31 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.