Pumpkin Seed Battered Chicken With Cranberry Cabernet Sauce Recipes

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PUMPKIN SEED CRUSTED CHICKEN



Pumpkin Seed Crusted Chicken image

This Pumpkin Seed Crusted Chicken is an easy and great way to make delicious chicken. Crunchy pumpkin seeds are little powerhouses of nutrition and using them instead of breadcrumbs changes a pretty ho-hum dish into something special -- a deliciously moist chicken in a crisp, nutty coating packed with cancer- fighting minerals and nutrients.

Provided by Cook for Your Life Staff

Categories     Mains

Number Of Ingredients 1

1 cup hulled pumpkin seeds (pepitas) 1 teaspoon salt 3 tablespoons freshly grated Parmesan 2 teaspoons fresh oregano, chopped ¼ teaspoon paprika 4 tablespoons olive oil, divided 4 (4-ounce) chicken breasts

Steps:

  • Chop the pumpkin seeds finely or add to a food processor with salt, parmesan, oregano, and paprika. Transfer to a plate.
  • Brush or rub roughly 1 tablespoon of oil on each chicken breast. Coat the chicken in the pumpkin seed mixture, pressing to adhere. Place the crusted chicken onto a plate. Repeat for all the chicken breasts.
  • Heat 1 tablespoon of olive in a wide skillet over medium-high heat. Add the chicken, doing in batches if too crowded, cooking for 5 minutes on each side, or until fully cooked depending on the thickness of chicken.
  • Transfer the chicken to a plate and serve immediately.

Nutrition Facts : Calories 1938

ROASTED CHICKEN WITH PUMPKIN SEED SALSA



Roasted Chicken with Pumpkin Seed Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 11

4 tablespoons extra-virgin olive oil
2 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
Kosher salt and freshly ground black pepper
1 Fresno chile or jalapeno, seeded if desired and finely diced
1/4 small red onion, finely diced
One 5-pound chicken, cut into pieces (halve breasts crosswise if large)
1 cup pepitas (peeled pumpkin seeds)
1/2 cup fresh cilantro leaves
1 tablespoon fresh lime juice
Serving suggestions: Mexican rice and black beans

Steps:

  • 1. Preheat the oven to 425 degrees F. Combine 2 tablespoons of the oil with the cumin, coriander, 2 teaspoons kosher salt and 1 teaspoon pepper in a small bowl. Rub the spiced oil all over the chicken pieces and place on a foil-lined shallow-rimmed baking sheet. Roast until the chicken is golden brown and crisp and a thermometer inserted into the thickest parts registers 165 degrees F, about 45 minutes.
  • 2. Meanwhile, toast the pepitas in a large dry skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Cool and coarsely chop. Transfer to a medium bowl, add the cilantro, lime juice, chiles, onions, remaining 2 tablespoons oil and 3/4 teaspoon salt and toss together.
  • 3. Arrange the chicken pieces on a platter and serve with the bowl of salsa on the side, accompanied by Mexican rice and black beans.

Nutrition Facts : Calories 431 calorie, Fat 26 grams, SaturatedFat 5 grams, Cholesterol 127 milligrams, Sodium 240 milligrams, Carbohydrate 4 grams, Fiber 2 grams, Protein 46 grams, Sugar 1 grams

PUMPKIN SEED-CRUSTED CHICKEN



Pumpkin Seed-Crusted Chicken image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 cup pumpkin seeds
1 teaspoon ancho powder
Salt and freshly ground black pepper
1 teaspoon thyme (fresh, chopped)
1 cup goat cheese
4 (12-ounce) chicken breasts, skin and wing bone attached
2 tablespoons extra-virgin olive oil
Serving suggestion: a green salad or favorite vegetables

Steps:

  • Preheat oven to 425 degrees F.
  • Toast the pumpkin seeds and ancho powder in a saute pan on medium high heat. Remove, crush in a mortar and pestle, and place in a large bowl. Add salt, pepper, and fresh thyme.
  • Stuff the goat cheese underneath the chicken skin of the breast, then dredge the chicken on both sides in the mixture and remove. Heat a saute pan on medium heat, add olive oil. Place the chicken, skin side down into the pan.
  • When it becomes golden, flip the chicken and place into the oven for 12 to 15 minutes. Serve with a green salad or favorite vegetables.

CHICKEN IN PUMPKIN SEED SAUCE



Chicken in Pumpkin Seed Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 18

4 to 6 bone-in, skin-on chicken breasts
Kosher salt
6 to 8 whole black peppercorns
2 fresh bay leaves
2 small to medium white or yellow onions, 1 quartered and 1 chopped
Herb bundle of fresh cilantro, marjoram or oregano, and thyme
1 1/4 cups green untoasted pumpkin seeds, such as pepitas
2 tablespoons EVOO
1 teaspoon ground cumin (1/3 palmful)
1 teaspoon dried epazote, optional
Pinch ground cinnamon
6 tomatillos, peeled and chopped
2 to 3 leaves Romaine or green leaf lettuce, torn
2 large cloves garlic, grated or chopped
2 serrano chiles or 1 large jalapeno, seeded and chopped
Warm corn tortillas, for serving
Minced red onions, for serving
Steamed or lightly sauteed zucchini, for serving

Steps:

  • Place the chicken in a pot with just enough water to cover. Sprinkle with salt, and add the peppercorns, bay leaves, quartered onion and herb bundle. Bring to a low boil, and then reduce the heat and poach the chicken until cooked through, 30 to 40 minutes. Remove the chicken, straining the stock, and then wipe the pot clean and return to the heat. Peel the skin off the chicken breasts and cover to keep warm until the sauce is ready. Dry toast the pumpkin seeds over medium heat until puffed and toasted, 4 to 5 minutes. Reserve 1/4 cup of the toasted seeds for garnish. Puree the remaining seeds in a blender or food processor with 1 cup of the stock, the chopped onion, EVOO, cumin, epazote, if using, cinnamon, tomatillos, lettuce, garlic and chiles. Transfer the pumpkin seed puree to the pot with 2 1/2 to 3 cups of the reserved chicken stock and simmer to develop flavor and thicken, 20 minutes. Adjust the seasonings. Pour the sauce over the chicken and garnishreserved toasted pumpkin seeds. Serve with warm corn tortillas, for wrapping, and minced red onion, for topping. If you would like to serve with a vegetable, steamed or sauteed zucchini is perfect.

PUMPKIN SEED BATTERED 'CHICKEN' WITH CRANBERRY CABERNET SAUCE



Pumpkin Seed Battered 'Chicken' With Cranberry Cabernet Sauce image

This hearty entrée has it all: tantalizing cutlets battered in crunchy, seasoned breadcrumbs, all covered in a robust, rich sauce. This lovely centerpiece dish, created by VegNews contributing chef Tal Ronnen, has been known to leave meat-eating relatives begging for seconds.

Provided by Tara Parker-Pope

Categories     dinner, main course

Time 20m

Yield 6 servings.

Number Of Ingredients 22

3 tablespoons olive oil
1 large shallot, diced
4 sprigs thyme
1/4 cup dried cranberries
Salt to taste
Pepper to taste
1 cup Cabernet wine
1 cup vegetable stock
1 tablespoon arrowroot powder
2 tablespoons water
3 tablespoons non-hydrogenated margarine, divided
1 tablespoon minced fresh sage
1 cup toasted, shelled pumpkin seeds
1 teaspoon paprika
1 cup panko breadcrumbs
2 tablespoons nutritional yeast
Salt to taste
Pepper to taste
12 vegan "chicken" cutlets, thawed
1 cup unbleached white flour
2 cups unsweetened soy milk
Olive oil

Steps:

  • Make the sauce. In a sauté pan over medium heat, heat olive oil. Add shallot and sauté for 3 minutes. Add thyme and cranberries and sauté for another 2 minutes. Season with salt and pepper. Add wine and scrape the bottom of the pan, then cook until the liquid is reduced by half.
  • Add vegetable stock and reduce by half again. In a small bowl, combine arrowroot and water. Add the arrowroot mixture to the pan, stir well, and continue to cook for 2 minutes. Turn off heat and whisk in margarine, 1 tablespoon at a time. Remove thyme stems before serving.
  • To make the cutlets, use a food processor to combine sage, pumpkin seeds, paprika, breadcrumbs, nutritional yeast, salt and pepper until well incorporated.
  • Dredge each cutlet in flour, dip into soy milk, and then into seasoned breadcrumbs.
  • Heat olive oil in a large sauté pan. Using medium-high heat, sauté cutlets on each side until browned and crisp. Serve with the cranberry Cabernet sauce.

SPICY GRILLED CHICKEN WITH PUMPKIN-SEED SAUCE



Spicy Grilled Chicken with Pumpkin-Seed Sauce image

Reinvent boneless chicken breasts with this zesty, spicy sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 10

2 tablespoons olive oil
1/4 cup chopped onion
1 garlic clove, minced
1 jalapeno chile, chopped (seeds and ribs removed for less heat, if desired)
1/4 cup raw green pumpkin seeds
1 1/2 cups packed chopped romaine lettuce (2 ounces)
1 tablespoon white-wine vinegar
Coarse salt and ground pepper
1/4 cup packed fresh cilantro leaves
4 boneless, skinless chicken breast halves (6 to 8 ounces each)

Steps:

  • Heat 1 tablespoon oil in a medium saucepan over medium-low heat. Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, 5 to 8 minutes.
  • Add pumpkin seeds; cook, stirring often, until puffed, about 5 minutes. Add lettuce, vinegar, and 1 cup water; season with 1 teaspoon salt. Bring to a boil; reduce heat, and simmer, covered, until lettuce is tender, about 10 minutes.
  • Transfer mixture to a blender; add cilantro. Blend on high speed until sauce is very smooth, about 3 minutes. Thin sauce with 2 to 4 tablespoons more water, if needed (it should be pourable).
  • Meanwhile, heat grill to medium high; oil grates. Rub chicken with remaining tablespoon oil; season generously with salt and pepper. Grill, turning once, until browned and cooked through, 6 to 8 minutes per side. Serve with sauce.

GREEN PIPIAN



Green Pipian image

This classic Mexican pumpkin seed sauce, also known as green mole, is tangy, herbal and spicy all at the same time. Serve it with poached or pan-cooked chicken breasts, fish (it's very pretty with salmon), or shrimp. You can bathe grilled vegetables with it, or serve it with white beans and steamed or poached vegetables. Hulled untoasted pumpkin seeds are available in many whole foods stores and Mexican markets.

Provided by Martha Rose Shulman

Categories     dips and spreads, one pot

Time 40m

Yield Makes about 1 3/4 cups

Number Of Ingredients 10

1/2 cup hulled untoasted pumpkin seeds
1/2 pound tomatillos, husked, rinsed, and coarsely chopped, or 2 13-ounce cans, drained
1 serrano chile or 1/2 jalapeño (more to taste), stemmed and roughly chopped
3 romaine lettuce leaves, torn into pieces
1/4 small white onion, coarsely chopped, soaked for 5 minutes in cold water, drained and rinsed
2 garlic cloves, halved, green shoots removed
1/4 cup loosely packed chopped cilantro
1 1/2 cups chicken stock
1 tablespoon canola or extra virgin olive oil
Salt, preferably kosher salt, to taste

Steps:

  • Heat a heavy Dutch oven or saucepan over medium heat and add the pumpkin seeds. Wait until you hear one pop, then stir constantly until they have puffed and popped, and smell toasty. They should not get any darker than golden or they will taste bitter. Transfer to a bowl and allow to cool.
  • Place the cooled pumpkin seeds in a blender and add the tomatillos, chiles, lettuce, onion, garlic, cilantro, and 1/2 cup of the chicken stock. Cover the blender and blend the mixture until smooth, stopping the blender to stir if necessary.
  • Heat the oil in the Dutch oven or heavy saucepan over medium-high heat. Drizzle in a bit of the pumpkin seed mixture and if it sizzles, add the rest. Cook, stirring, until the mixture darkens and thickens, 8 to 10 minutes. It will splutter, so be careful. Hold the lid of the pot above the pot to shield you and your stove from the splutters. Add the remaining chicken stock, bring to a simmer, reduce the heat to medium-low and simmer uncovered, stirring often, until the sauce is thick and creamy, 15 to 20 minutes. Season to taste with salt. For a silkier sauce, blend again in batches.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 416 milligrams, Sugar 4 grams, TransFat 0 grams

VEGAN OVEN ROASTED PUMPKIN WEDGES WITH CRANBERRY, PECAN AND CHILE PESTO



Vegan Oven Roasted Pumpkin Wedges With Cranberry, Pecan and Chile Pesto image

This sweet and savory pumpkin dish came to The Times from Tara Deshpande Tennebaum in 2015 when the Well blog invited readers to share their favorite vegetarian Thanksgiving recipes. Ms. Deshpande Tennebaum, who is from Mumbai, married a Minnesotan, and has come to love the holiday. She developed this recipe when they were in India for Thanksgiving one year, using red pumpkin, a native vegetable that is similar to American pumpkin.

Provided by Tara Parker-Pope

Time 2h25m

Yield Serves 10 with about 2 wedges each

Number Of Ingredients 8

1 cup sweetened dried cranberries
1 cup natural orange juice
1 cup grapeseed oil, divided
1.5 cups whole unsalted pecans
2 teaspoons red chile flakes (or to taste)
1/2 teaspoons fresh thyme leaves
kosher salt
4 1/2 to 5 pound pumpkin

Steps:

  • To make the pesto: Combine cranberries, orange juice and 1/2 cup grapeseed oil in a bowl to soak while you prepare the other components. In a medium skillet, dry roast the pecans over a medium flame until fragrant, about 3 to 4 minutes. Remove to a tray and allow to cool. Gently toast the red chile flakes about 1 minute in the same skillet and remove to a small plate or bowl. Blitz the cranberries and orange juice in a small food processor. Add chile flakes, thyme and three-fourths of the pecans and process until smooth. Add the remaining pecans and pulse one or two times for a chunky consistency. Season with kosher salt to taste, and more red chile flakes if desired. Set the pesto aside or refrigerate.
  • Preheat oven to 325 degrees Fahrenheit. Slice open the pumpkin and remove seeds and fibers. Slice pumpkin into 1¼-inch-thick wedges. Brush all over with 1/2 cup grapeseed oil. Sprinkle with sea salt. Place on a rimmed baking sheet and cover with foil.
  • Roast covered for 90 minutes. Remove foil and increase heat to 375 degrees and cook another 20 to 30 minutes, until the edges begin to caramelize. Allow to cool slightly before serving wedges with the pesto.

Nutrition Facts : @context http, Calories 401, UnsaturatedFat 28 grams, Carbohydrate 29 grams, Fat 33 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 673 milligrams, Sugar 17 grams

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