Chicken with Pumpkinseed Pesto
The ultimate comfort food, Chicken with Pumpkinseed Pesto combines tender chicken with a rich, nutty pesto that will have you craving seconds. It's an easy weeknight dinner that impresses with its vibrant flavors. Make it tonight for a dish that delights every palate!
Equipment
- Skillet
- Frying Pan
- Food Processor
- Peeler
- Large Pot
- Saucepan
- Grater
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1 cup raw, hulled pumpkin seeds
- 2 tablespoons extra virgin olive oil
- 4 medium garlic cloves minced
- 2 medium jalapeño peppers seeded and coarsely chopped
- ¾ cup chicken broth
- 1 large leek washed thoroughly and sliced (white and pale green parts only)
- 1 pound butternut squash peeled and cut into ¾-inch pieces
- 2 tablespoons extra virgin olive oil
- 1 cup chicken broth (add more, if needed)
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ cup whipping cream (or half and half cream)
- 4 pieces boneless, skinless chicken breast halves (about 1½ pounds total)
- ½ cup grated white cheddar cheese (or Monterey Jack)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- ½ cup all-purpose flour for dredging
Instructions
- Heat a large skillet over medium heat. Add the pumpkin seeds and toast them, stirring occasionally, until they become fragrant and slightly golden, about 4 minutes. Watch out as they may pop! Once toasted, transfer them to a paper towel to cool.
- In the same skillet, add extra virgin olive oil over medium-low heat. Once hot, toss in the minced garlic and sauté until softened, about 2 minutes. The aroma will be intoxicating!
- Next, add the chopped jalapeños and cook for another minute. Pour in the chicken broth and let it simmer over medium-low heat until the liquid reduces slightly and the chilies soften.
- Transfer the skillet mixture along with the cooled pumpkin seeds into a food processor. Blend until you achieve a coarse paste, perfect for spreading. Set this pesto aside in a bowl while you make the sauce.
- Wipe the food processor clean, then heat a bit more olive oil in a large skillet. Add the leeks and sauté for about 3 minutes until soft.
- Incorporate the butternut squash and another splash of chicken broth. Increase the heat to high, bringing it to a boil before reducing to a simmer. Cook covered until the squash is tender, around 10 to 15 minutes.
- Once cooked, transfer everything back to the food processor, adding the ground cumin, salt, and whipping cream. Puree until smooth, then return this sauce to the skillet. If it’s too thick, add a bit more broth until it reaches your desired consistency.
- While the sauce is simmering, prepare the chicken. Lay each breast flat between two pieces of wax paper and pound them to about ¼-inch thickness. Spread a quarter of the pumpkinseed pesto over each breast, followed by a sprinkle of grated cheese. Fold them like a pocket.
- In another skillet, heat butter with more olive oil over medium heat. Dredge the chicken pockets in flour, shaking off any excess before placing them gently in the skillet. Cook until both sides are golden brown and no longer pink, about 5 minutes per side.
- Once the chicken is cooked, remove it from the skillet. Reheat the sauce and serve each piece of chicken topped with a generous spoonful of sauce. Enjoy the amazing flavors!
Notes
The chicken is terrific served over rice, too.