Mexican Sauteed Chicken

Chicken

Ingredients:

• 4 boneless, skinless chicken-breast halves (5oz each), minus tenderloin
• 1/4 teaspoon salt
• 2 tablespoons flour
• 2 teaspoon canola oil

Instructions:

Mix flour and salt in a plastic bag. Add the chicken breast to the bag, close and shake to coat chicken evenly. Heat the oil in a large non-stick skillet over medium-high heat. Add the chicken and cook, turning once, for 5 minutes or until chicken is golden and opaque near the center. Remove to a plate and use skillet for sauce.

Sauce

Ingredients:

• 1/2 teaspoon oil
• 1/4 cup hulled raw pumpkin seeds or slivered almonds
• 1 can (14oz) tomato sauce
• 1 tablespoon chili powder
• 1 tablespoon unsweetened cocoa powder
• 2 teaspoons minced garlic
• 1 teaspoon ground cumin

Instructions:

Heat oil in the skillet over medium heat. Add pumpkin seeds and saute for 30 to 60 seconds or until plumped and toasted. Pour into a small bowl and set aside. Add remaining ingredients to skillet. Boil gently, stirring often for 4 to 5 minutes or until thickened. Spoon over chicken and sprinkle with pumpkin seeds.