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1
For the chicken: Preheat the oven to 375 degrees F.
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2
Slide your fingertips beneath the skin of each chicken breast to loosen.
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3
Drizzle each breast with olive oil and sprinkle with salt and pepper, rubbing beneath and on top of the skin.
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4
Place the chicken on a baking sheet or in a baking dish and roast in the oven until the chicken is cooked through, about 35 minutes.
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5
Set aside and cover with foil to keep warm.
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6
Meanwhile, for the sauce: Preheat a large, heavy skillet over moderate heat until hot.
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7
Toast the pumpkin seeds, stirring constantly, until they have expanded and begin to pop, 3 to 5 minutes.
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8
Transfer the seeds to a plate to cool.
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9
Reserve 2 tablespoons for garnish.
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10
In a medium, heavy saucepan, simmer the tomatillos, serrano and onions in salted water to cover until the tomatillos turn a dark green color, about 10 minutes.
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11
Using a slotted spoon, transfer the tomatillos, serrano and onions to a blender and puree with the chicken broth, cilantro, sugar and toasted pumpkin seeds until smooth (the sauce will be a little coarse).
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12
Season with salt and pepper.
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13
To serve, remove the skin from the chicken breasts and slice the chicken crosswise on the bias.
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14
Transfer to a serving plate.
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15
Spoon the green pipian sauce on top and garnish with the reserved toasted pumpkin seeds.
