Give chicken breasts or fish fillets a harvest touch with this recipe, which employs a pumpkin seed crust, adding flavor and nutrition.
It’s a great idea, but we must admit: We have no idea where this recipe came from. We found it in a drafts folder, without the attribution that we attach to all outside content. We searched the web and couldn’t find it; so we apologize to whomever sent it to us. Thanks: We love your recipe.
RECIPE: PUMPKIN SEED CHICKEN OR FISH
Pumpkin seeds-crusted chicken breast with sauteed carrot strips. Photo courtesy EatForYourLife.org, which has a gluten-free variation of the recipe that includes Parmesan cheese.
1. SLICE. Preheat the oven to 350°F for 10 minutes. Slice chicken breasts in half, width-wise. Pound down lightly until they are ¼ inch thick.
2. FILL. Fill 3 separate bowls with flour, eggs and the dry ingredients: panko, pumpkin seeds, salt, black pepper, chopped oregano and orange zest.
3. DIP: Coat the chicken breast with flour, then dip into beaten eggs, followed by a dip into the panko mix.
4. SAUTE. In a sauté pan, heat up the oil at medium heat. Lightly sauté the coated chicken breast until it reaches a golden color—about 1 minute on each side.
5. BAKE. Place the chicken breasts onto a sheet pan and cook it for an additional 10-15 minutes. If you are using fish, it requires just 5-10 minutes in the oven; or you may finish it in the pan.
6. SERVE with vegetable(s) of choice and a green salad tossed with whole pumpkin seeds. For a seasonal touch, add some pumpkin seed oil to the vinaigrette!