In Mexico, a pumpkinseed mole is called mole pipian, and foods are often cooked in the sauce. We've adapted it into a green sauce to dress grilled chicken cutlets and rice.

Recipe by Cooking Light March 2003


Recipe Summary

4 servings (serving size: 1 chicken breast half, about 1/3 cup sauce, and 3/4 cup rice)


Ingredient Checklist


Instructions Checklist
  • Heat a large, heavy skillet over medium heat; add pumpkinseeds. Cook 3 minutes or until lightly browned, shaking pan frequently. Remove from heat; cool completely.

  • Place pumpkinseeds, salt, cumin, cinnamon, and black pepper in a spice or coffee grinder; process until finely ground. Place spice mixture in a small bowl; stir in 1/2 cup broth. Set aside.

  • Heat skillet over medium-high heat; add tomatillos, chile, garlic, and onion. Cook 5 minutes or until browned, turning frequently. Remove from heat; cool. Quarter tomatillos. Trim root from onion half; discard root.

  • Place tomatillos, chile, garlic, and onion in a blender or food processor; process until coarsely chopped. Add 1/4 cup broth, cilantro, and lettuce; process until smooth.

  • Prepare grill.

  • Heat 1/2 teaspoon oil in skillet over medium heat. Add pureed tomatillo mixture; reduce heat to low, and cook 5 minutes or until slightly thick, stirring occasionally. Stir in spice mixture and 1/4 cup broth; simmer 10 minutes, stirring frequently. Add 1/4 cup broth, stirring with a whisk. Remove from heat; keep warm.

  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Place chicken on grill rack coated with cooking spray; grill 3 minutes on each side or until done. Top chicken with mole. Serve with rice.

Nutrition Facts

467 calories; calories from fat 22%; fat 11.6g; saturated fat 2.3g; mono fat 3.4g; poly fat 4.9g; protein 38.8g; carbohydrates 49.6g; fiber 2.3g; cholesterol 66mg; iron 4.6mg; sodium 368mg; calcium 46mg.