Mexican

Cornmeal-Crusted Chicken with Pepian Sauce is for Dinner.

Cornmeal-Crusted Chicken with Pepian Sauce takes 20 minutes to prepare.

Cornmeal-Crusted Chicken with Pepian Sauce takes 20 minutes to cook.

Cornmeal-Crusted Chicken with Pepian Sauce makes 4 servings.

The ingredients for Cornmeal-Crusted Chicken with Pepian Sauce are:

4 husked and rinsed Tomatillos
1/4 cup diced Onions, raw
4 Tbsp, (divided) Pumpkin Seeds
3 Tbsp. Cilantro, raw
1 clove Garlic, peeled
1/2 cup reduced sodium Chicken Broth
1/2 tsp Salt (divided)
2 Tbsp. Sour Cream, reduced fat
4 boneless Chicken Breast, no skin (1-1 1/4lbs) trimmed
1 Egg white
1/2 Yellow Cornmeal
3 tsp. Canola Oil (divided)

Here is how you make Cornmeal-Crusted Chicken with Pepian Sauce:

Serves 4.Place tamatillos, onion, 3 Tbsp. pepitas, 2 Tbsp. cilantro, garlic, broth and 1/4 tsp. salt in food processor or blender and process until smooth.transfer to medium saucepan and cook over medium high heat, stirring occasionally, until reduced to about 3/4 cup, 12-15 minutes. The mixture will resemble a thick paste. Remove from heat and set aside. Dry chicken and dip in egg white and then in cornmeal with the remaining salt. In a non-stick pan and using the oil, brown each side of chicken over medium-high heat until cooked through and nicely bronzed. Serve with sauce and top the dish with remaining Pumpkin Seeds. Enjoy!Number of Servings: 4Recipe submitted by SparkPeople user LALASTRIVE.

The nutritional information for Cornmeal-Crusted Chicken with Pepian Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 267.8

• Total Fat: 7.7 g
• Cholesterol: 69.1 mg
• Sodium: 593.8 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 2.0 g
• Protein: 31.1 g

Cornmeal-Crusted Chicken with Pepian Sauce is Mexican cuisine.

The dietary needs meet for Cornmeal-Crusted Chicken with Pepian Sauce is Low Carb