- 10 medium Tomatillos
- 1 Chile Poblano
- 2 tbsp Extra Virgin Olive Oil
- 1/2 cup All Natural Pepitas
- 1 tsp Spices, Pepper, Black
- 1 tsp Allspice, Ground
- 1 medium Onion, Sweet
- 4 cloves Garlic Clove
- 1 cup Cilantro, Fresh
- 1 cup Low Sodium Vegetable Broth
- 1 Jalapeno Pepper
- 1/2 tsp Salt
- 32 oz Chicken Breast (boneless,skinless)
- 1/4 tsp Cumin Seed
Preheat the broiler. Remove papery outer layer from tomatillos then rinse them in warm water to remove some of their natural stickiness. Pat dry, then cut into quarters. Toss tomatillos, poblano, quartered onion and garlic with 4 teaspoons of the oil, place on a baking sheet and broil until charred, about 10 minutes.
Heat a large saute pan over medium heat. Add pumpkin seeds, 5 whole peppercorns, 2 whole allspice, and cumin and toast until pumpkin seeds are fragrant, 3 to 4 minutes. Transfer to a plate.
Place tomatillos, poblano, onions and garlic, cilantro, broth, jalapeno, toasted seeds and spices and salt in a blender and blend on high until totally smooth, about 30 seconds.
Heat the remaining 2 teaspoons olive oil in skillet and cook the chicken until browned on both sides and nearly cooked through, about 5 minutes per side. Add pepian sauce to skillet, covering chicken pieces. Bring to a simmer and cook an additional 3 to 5 minutes, until chicken is cooked through. Serve chicken topped with sauce and garnished with cilantro and lime wedges.