这是这些pepita-crusted鸡铜的要点tlets: toast pumpkin seeds, crush them coarsely, mix with a few spices (smoked paprika or ancho chile powder, cumin and cayenne), then use them to

Chicken breast recipes rarely catch my attention. When I see the word breast in a recipe, in fact, I immediately think:this would be better with thighs. But every so often I’m surprised. I prefer breasts to thighs in thesesesame noodles with Swiss chard,and I love thesebroiled tarragon breastsso much I’ve never even considered using thighs.

I recently found another breast recipe to add to my small arsenal of white meat recipes: pepita-crusted chicken breasts. It comes from Justin Chapple’sMad Genius Tips, and they’re so good! Here’s the gist: toast pumpkin seeds, crush them coarsely, mix with a few spices (smoked paprika or ancho chile powder, cumin and cayenne), then use them to “bread” your cutlets. If you love panko chicken and are looking for a little change, give this one a go—the seeds add such a lovely texture and flavor.

You can read more aboutthe process hereor skip straight to the recipe:Pepita-Crusted Chicken Cutlets.

This is a nice littleorange salsato serve alongside:
这是这些pepita-crusted鸡铜的要点tlets: toast pumpkin seeds, crush them coarsely, mix with a few spices (smoked paprika or ancho chile powder, cumin and cayenne), then use them to