| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs, Dairy | Essnce08 | 4 | Servings | |
INGREDIENTS
| === GREEN MOLE SAUCE === | ||
| 1/2 | c | Roasted pumpkin seeds |
| 1/4 | c | Roasted pistachio nuts |
| 1/4 | c | Roasted pine nuts |
| 1 | T | Tamarind paste |
| 1/4 | c | Roasted, peeled chopped |
| green poblano | ||
| Pepper -, abt 1 pepper | ||
| 1 | t | Chili powder |
| 1 | t | Ground cumin |
| 1/2 | t | Salt |
| 1 | T | Dark cane syrup |
| 1 | t | Distilled white vinegar |
| 1 | c | Olive oil |
| === PINE NUT-CRUSTED CHICKEN | ||
| === | ||
| 4 | Boneless chicken breast | |
| halves – 6 oz ea | ||
| trimmed | ||
| 5 | t | Southwest Spice, divided |
| see * Note | ||
| 1/2 | c | Flour |
| 1 | Egg | |
| 3/4 | c | Milk |
| 2 | c | Finely-chopped pine nuts |
| chop in a food processor | ||
| 1/4 | c | Olive oil |
| 1 | c | Chicken stock |
| 1/2 | c | Heavy cream |
| 1/4 | c | Chopped cilantro |
INSTRUCTIONS
Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}"
recipe which is included in this collection. In a food processor
combine all ingredients for mole sauce and process until blended,
stopping once to scrape sides of bowl. Transfer to a bowl and set
aside. Sprinkle chicken breasts all over with 2 teaspoons of the
Southwest Spice, patting it in with your hands. In 3 shallow bowls,
combine flour with remaining tablespoon Southwest seasoning in first
bowl; beat eggs with milk in second; and place pine nuts in third.
Dredge chicken first in seasoned flour; dip in egg wash; then dredge
in pine nuts, pressing to make them adhere. In a large skillet heat
oil over medium-high heat and saute chicken until golden, about 2
minutes per side. Keep warm while you finish mole cream. In a saucepan
stir together green mole sauce, stock and cream. Bring to a boil over
high heat and cook 2 minutes, stirring constantly. To serve, divide
sauce among 4 warmed plates; top with 1 chicken breast half and
garnish with cilantro leaves. This recipe yields 4 servings. Recipe
Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK
- (Show # EE-056 broadcast 03-31-1997) Downloaded from their Web-Site
- http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka
MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-19-1997
Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2226
Calories From Fat: 1695
Total Fat: 193.6g
Cholesterol: 324.8mg
Sodium: 990.8mg
Potassium: 1571mg
Carbohydrates: 41.3g
Fiber: 8.5g
Sugar: 10.6g
Protein: 89.4g