Title: Pine Nut-Crusted Chicken with Green Mole Cream
Categories: Essnce08
Yield: 4 servings

=== GREEN MOLE SAUCE ===
1/2 c Roasted pumpkin seeds
1/4 c Roasted pistachio nuts
1/4 c Roasted pine nuts
1 tb Tamarind paste
1/4 c Roasted; peeled, chopped
-green poblano
Pepper -; (abt 1 pepper)
1 ts Chili powder
1 ts Ground cumin
1/2 ts Salt
1 tb Dark cane syrup
1 ts Distilled white vinegar
1 c Olive oil
=== PINE NUT-CRUSTED CHICKEN
-===
4 Boneless chicken breast
-halves - (6 oz ea); trimmed
5 ts Southwest Spice; divided,
-see * Note
1/2 c Flour
1 Egg
3/4 c Milk
2 c Finely-chopped pine nuts
(chop in a food processor)
1/4 c Olive oil
1 c Chicken stock
1/2 c Heavy cream
1/4 c Chopped cilantro

* Note: See the "Southwest Spice - {Emeril's Southwest Seasoning}" recipe
which is included in this collection.

In a food processor combine all ingredients for mole sauce and process
until blended, stopping once to scrape sides of bowl. Transfer to a bowl
and set aside. Sprinkle chicken breasts all over with 2 teaspoons of the
Southwest Spice, patting it in with your hands. In 3 shallow bowls, combine
flour with remaining tablespoon Southwest seasoning in first bowl; beat
eggs with milk in second; and place pine nuts in third. Dredge chicken
first in seasoned flour; dip in egg wash; then dredge in pine nuts,
pressing to make them adhere. In a large skillet heat oil over medium-high
heat and saute chicken until golden, about 2 minutes per side. Keep warm
while you finish mole cream. In a saucepan stir together green mole sauce,
stock and cream. Bring to a boil over high heat and cook 2 minutes,
stirring constantly. To serve, divide sauce among 4 warmed plates; top with
1 chicken breast half and garnish with cilantro leaves. This recipe yields
4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-056 broadcast 03-31-1997) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

04-19-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.