Ingredients Jump to Instructions ↓

  1. 1 cup 110g / 3.9oz Pumpkinseeds

  2. 1 teaspoon 5ml Ancho powder

  3. Salt - to taste

  4. Freshly-ground black pepper - to taste

  5. 1 teaspoon 5ml Chopped fresh thyme

  6. 1 cup 146g / 5.1oz Goat cheese

  7. 4 Chicken breasts - (12 oz ea) - skin, and Wing bone attached

  8. 2 tablespoons 30ml Extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees.

  2. Toast the pumpkinseeds and ancho powder in a saute pan on medium-high heat. Remove, crush in a mortar and pestle, and place in a large bowl. Add salt, pepper, and fresh thyme.

  3. Stuff the goat cheese underneath the chicken skin of the breast, then dredge the chicken on both sides in the mixture and remove. Heat a saute pan on medium heat, add olive oil. Place the chicken, skin-side down into the pan.

  4. When it becomes golden, flip the chicken and place into the oven for 12 to 15 minutes. Serve with a green salad or favorite vegetables.

  5. This recipe yields 4 servings.


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