Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Chicken Breasts with Pumpkin Seed Mole Verde Two Stars

Chicken Breasts with Pumpkin Seed Mole Verde

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients: Add ingredients to List

1/2 teaspoon dried oregano
1 each Shallot, chopped
1 cup fresh cilantro
1 each serrano or jalape?o chili pepper,deveined, seeded, and coarsely chopped
2 each Clove garlic, chopped
2 medium leaves romaine lettuce
6 each fresh or canned Tomatillo, husked and quartered
1 tablespoon fresh lime juice
1/4 teaspoon salt
2/3 cup shelled, unsalted, raw pumpkin seeds
1 teaspoon Cumin seeds
2 cups reduced sodium chicken broth or vegetable broth
1 1/2 lbs boneless skinless chicken breast
1/4 teaspoon freshly ground black pepper
4 sprigs Fresh rosemary

directions:

1. In a food processor or blender combine oregano, shallot, cilantro, chili pepper, garlic, romaine, tomatillos, lime juice, and salt; puree until smooth.
2. In a large skillet over medium heat, toast pumpkin and cumin seeds untilpumpkin seeds are golden, about 3 to 5 minutes. Transfer to a bowl to cool. Addthe tomatillo mixture to the skillet and cook for 3 minutes. Grind toasted seeds in a spice grinder, coffee grinder, or food processor until finely ground. Stir broth and ground seeds into the tomatillo mixture. Bring to a boil, reduce heat, and simmer until thickened, about 15 minutes.
3. While mole simmers, place steamer (see ?Tools of the Trade?) in a large potand add 1 to 1 1/2 cups water; water should not touch the bottom of the steamer. Heat water over medium heat to just boiling. Season chicken with pepper. Place rosemary sprigs on the steamer tray and place chicken breasts directly on top of the rosemary. Cover pot and steam for 20 minutes,or until chicken is cooked through.
4. To serve, cut chicken into 1-inch slices and divide among 4 plates. Top each serving with pumpkin seed mole and serve extra in a bowl on the side.
Source: Hannaford fresh Magazine, September - October 2011

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
1/2 teaspoon dried oregano  
1 each Shallot, chopped  
1 cup fresh cilantro  
2 each Clove garlic, chopped  
2 medium leaves romaine lettuce  
6 each fresh or canned Tomatillo, husked and quart  
1 tablespoon fresh lime juice  
1/4 teaspoon salt  
2/3 cup shelled, unsalted, raw pumpkin seeds  
1 teaspoon Cumin seeds  
2 cups reduced sodium chicken broth or vegetable  
1 1/2 lbs boneless skinless chicken breast  
1/4 teaspoon freshly ground black pepper  
4 sprigs Fresh rosemary  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 420 kcal (21%)
Calories from Fat 162 kcal (0%)
Total Fat 18 g (27%)
Saturated Fat 4 g (17%)
Cholesterol 100 mg (33%)
Sodium 340 mg (14%)
Total Carbohydrates 15 g (5%)
Dietary Fiber 5 g (20%)
Protein 48 g (80%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading