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1
Preheat oven to 350 degrees F.
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2
Pound chicken breasts into 1/4-inch thickness.
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3
Place the eggs into a dish.
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4
The next dish mix flour, salt and pepper.
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5
In a third dish place pepitas and panko.
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6
Dip chicken into the eggs and then the flour mixture, back to the eggs and then into the pepita/panko mix to coat.
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7
Spray baking sheet with cooking spray and place chicken on top.
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8
Bake for about 25 minutes or until chicken is cooked through.
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9
In food processor mix 1/2 cup plus 2 tablespoons half-and-half, 3 tablespoons melted butter, egg yolk and half the corn until smooth.
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10
Transfer mixture to medium bowl.
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11
Add remaining corn, onion, cilantro and jalapeno and set aside.
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12
In a separate bowl mix flour, cornmeal, baking powder and salt.
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13
Add dry ingredients to wet ingredients and gently mix.
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14
In a small bowl whisk egg white until slightly stiff peaks form.
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15
Fold whisked egg into other ingredients.
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16
In a large cast iron skillet over medium heat, place 2 tablespoons oil.
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17
Drop batter by tablespoons into hot skillet making 8 cakes.
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18
Cook approximately 1 minute on each side or until browned.
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19
In a food processor place the mango, white onion, cilantro, sugar, jalapeno and salt and process until smooth.
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20
Add chicken broth and place in small saucepan over medium heat.
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21
Cook until bubbles form.
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22
Reduce heat to low and stir in half-and-half.
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23
Place 1 chicken breast and 2 corn cakes on each plate.
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24
Drizzle with mango sauce and garnish with crumbled queso fresco.
