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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Cooking Light. Ingredients:
6 tablespoons raw pumpkin seeds |
1/4 teaspoon salt |
1/8 teaspoon ground cumin |
1/8 teaspoon ground cinnamon |
1 dash fresh ground black pepper |
1 1/4 cups chicken broth, divided |
2 tomatillos |
1 small serrano chili, 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) boneless skinless chicken breast halves |
cooking spray |
3 cups hot cooked rice |
Directions:
1. Heat a large, heavy skillet over medium heat; add pumpkinseeds. Cook 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; cool completely.
2. Place pumpkinseeds, salt, cumin, cinnamon, and black pepper in a spice or coffee grinder; process until finely ground.
3. Place spice mixture in a small bowl; stir in 1/2 cup broth. Set aside.
4. Heat skillet over medium-high heat; add tomatillos, chile, garlic, and onion. Cook 5 minutes or until browned, turning frequently.
5. Remove from heat; cool. Quarter tomatillos. Trim root from onion half; discard root.
6. Place tomatillos, chile, garlic, and onion in a blender or food processor; process until coarsely chopped.
7. Add 1/4 cup broth, cilantro, and lettuce; process until smooth.
8. Prepare grill. Heat 1/2 teaspoon oil in skillet over medium heat. Add pureed tomatillo mixture; reduce heat to low, and cook 5 minutes or until slightly thick, stirring occasionally.
9. Stir in spice mixture and 1/4 cup broth; simmer 10 minutes, stirring frequently. Add 1/4 cup broth, stirring with a whisk. Remove from heat; keep warm.
10. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling 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.
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