Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pepita chicken. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Pepita chicken is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Pepita chicken is something which I have loved my whole life. They are fine and they look fantastic.

This hearty Mayan Pepita-Chicken Stew (kak-ik) gets a hit of spicy flavor from a sprinkle of ground chiles and cacao just before serving. Get the recipe from Food & Wine. In a medium bowl, stir together the mayonnaise and mustard.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook pepita chicken using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Pepita chicken:

1. Make ready 1 small onion
2. Make ready 6 Tomatillos
3. Make ready 1 bunch cilantro
4. Make ready 2 eggs
5. Get 1/2 cup cornmeal
6. Take 1 cup chicken stock
7. Make ready 3/4 cup pepitas (roasted pumpkin seeds)
8. Take 2 clove garlic
9. Take 4 thawed chicken breasts
10. Make ready 2 tbsp olive oil

Also, it's all about the toppings! For these slow-cooker pepita salsa chicken tacos I did shredded cotija cheese, pickled red onions, thinly sliced avocado, and chopped cilantro. Dip chicken into the eggs and then the flour mixture, back to the eggs and then into the pepita/panko mix to coat. Spray baking sheet with cooking spray and place chicken on top.

Steps to make Pepita chicken:

1. Peel and quarter Tomatillos
2. quarter onion
3. add following ingredients to a blender
4. Tomatillos, onions, 1/2 bunch of cilantro, 1/2 cup pepitas, chicken stock, garlic
5. blend until smooth
6. put in pan heat until reduced by half
7. beat eggs, put in shallow dish, put cornmeal in shallow dish
8. dredge chicken in egg then cornmeal
9. add oil to medium skillet, heat medium high.
10. cook chicken until golden brown and meat thermometer reads 160
11. place chicken on serving dish, pour sauce over the top. use remaining cilantro and pepitas to garnish

The perfect grilled boneless, skinless chicken breasts are juicy, savory, and well browned and can be served as is or added to salads or sandwiches. We first pounded them to a ½-inch thickness so that they cooked. Season sauce to taste with salt. If you love panko chicken and are looking for a little change, give this one a go—the seeds add such a lovely texture and flavor. Pumpkins aren't just a seasonal thing. (And, yes, pepitas are little pumpkin seeds, from certain kinds of pumpkins.) Pepitas add a rich, nutty flavor to this tender chicken, plus a nice bit of textural contrast.

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