-
1
To make the pumpkin seed filling: Heat a large skillet over medium heat.
-
2
Add the pumpkin seeds.
-
3
Cook, stirring and shaking the pan, until fragrant and slightly golden, about 4 minutes.
-
4
They will pop as they cook, so stand back.
-
5
Transfer toasted pumpkin seeds to a food processor to cool slightly.
-
6
In the same skillet, heat the olive oil over medium-low heat.
-
7
Add the garlic and saute until softened, about 4 minutes.
-
8
Stir in the jalapenos and cook another minute.
-
9
Stir in the chicken broth, turn heat to medium, and cook for another 3 minutes, until the stock is slightly reduced and the jalapenos are softened.
-
10
Add the mixture to the pumpkin seeds in the processor.
-
11
Blend until the mixture is a coarse but spreadable paste.
-
12
Place in a medium bowl and cool while you prepare the butternut sauce.
-
13
To make the butternut sauce: Wash leeks thoroughly and then thinly slice the white and pale green parts only.
-
14
Peel the butternut squash.
-
15
Cut it in half, and scoop out and discard seeds and stringy flesh.
-
16
Cut the squash into 3/4-inch pieces.
-
17
In a large skillet, heat the olive oil over medium heat.
-
18
Add the leek and saute until soft, about 3 minutes.
-
19
Add the squash and chicken broth, increase the heat to high, and bring to a boil.
-
20
When it reaches a boil, reduce the heat to a low simmer, cover, and cook until the squash is tender, 10 to 15 minutes.
-
21
Transfer to a blender.
-
22
Add the cumin, salt, and whipping cream.
-
23
Puree until the sauce is completely smooth.
-
24
Return to the skillet.
-
25
If the sauce is too thick (possibly because you started with too heavy a squash), thin with a bit more chicken broth.
-
26
To make the chicken breasts: Lay each breast flat and pound until 1/8 to 1/4 inch thick.
-
27
Spread 1/4 of the pumpkin seed filling across each breast.
-
28
Sprinkle 1/4 of the Dry Jack cheese over the filling.
-
29
Fold each breast in half, short-end to short-end, to create a pocket.
-
30
Heat the olive oil and butter over medium heat.
-
31
Place the flour in a shallow bowl and carefully dredge each chicken pocket in the flour.
-
32
Add to the pan, one by one.
-
33
Cook until all pink is gone, about 5 minutes per side.
-
34
In the meantime, gently reheat the squash sauce.
-
35
Divide the rice among 4 plates, top each with a stuffed chicken breast.
-
36
Spoon the butternut sauce over all.
