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1
Preheat the broiler.
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2
Remove papery outer layer from tomatillos then rinse them in warm water to remove some of their natural stickiness.
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3
Pat dry, then cut into quarters.
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4
Toss tomatillos and poblano with 2 teaspoons of the oil, place on a baking sheet and broil until charred, about 10 minutes.
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5
Heat a large saute pan over medium heat.
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6
Add pumpkin seeds, peppercorns, allspice, and cumin and toast until pumpkin seeds are fragrant, 3 to 4 minutes.
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7
Transfer to a plate.
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8
In same saute pan, heat 2 teaspoons oil over medium heat.
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9
Add onions and cook until soft and translucent, about 5 minutes, add the garlic and cook for 1 minute more.
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10
Place tomatillos, poblano, onions and garlic, cilantro, chicken broth, jalapeno, toasted seeds and spices and salt in a blender and blend on high until totally smooth, about 30 seconds.
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11
Heat the remaining 2 teaspoons olive oil in skillet and cook the chicken until browned on both sides and nearly cooked through, about 5 minutes per side.
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12
Add pepian sauce to skillet, covering chicken pieces.
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13
Bring to a simmer and cook an additional 3 to 5 minutes, until chicken is cooked through.
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14
Serve chicken topped with sauce and garnished with cilantro and lime wedges.
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15
Per Serving
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16
(1 serving equals 1 chicken breast and 2/3 cup sauce)
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17
Calories 440; Total Fat 23 g; (Sat Fat 4 g, Mono Fat 6.5 g, Poly Fat 2.5 g) ; Protein 43 g; Carb 15 g; Fiber 4 g; Cholesterol 95 mg; Sodium 400 mg
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18
Excellent source of: Protein, Niacin, Vitamin B6, Vitamin C, Vitamin K, Iron, Phosphorus, Potassium, Selenium
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19
Good source of: Fiber, Vitamin A, Thiamin, Riboflavin, Pantothenic Acid, Copper, Magnesium, Manganese, Zinc
