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Autumn Chicken Strips with Ambrosial Fruit Salsa

October 17, 2015

Looking to “wow” your family or guests? Then, this is the recipe for you! Kevin had never cooked with pumpkin seeds before so we found this dish surprising delicious. The bonus is that it is heart healthy! This recipe was selected by Kevin and Matthew and is brought to you by Kevin’s Kickstarter Backers. This is his version of “Pumpkin Seed-Crusted Chicken with Orange-Avocado Salsa” from Cooking Club, April/May 2011 issue.
1 c. roasted unsalted pumpkin seeds
1 c. plain bread crumbs
1 ½ tsp. ground cumin
1 ½ tsp. ground coriander
2 medium oranges, grated separately and section and cut into bite-sized pieces
1 avocado, diced
1 c. diced jicama
4 tbsp chopped cilantro
6 Tbsp lime juice (about 3 limes)
4 egg whites
2 lb raw chicken breast strips
Heat oven to 400 degrees F. Pulse pumpkin seeds in food processor until finely ground; place in shallow dish. Stir in bread crumbs, cumin, and coriander. Add grated rind of 1 orange. Stir. In a separate bowl, beat egg white until foamy. Dip each chicken strip in egg white; roll in pumpkin seed mixture to coat. Place on greased baking sheet and bake for about 20 minutes. (Grease with about 1 Tbsp olive oil.) While chicken is baking, combine grated orange peel from second orange, along with orange pieces, avocado, jicama, cilantro, and lime juice. When chicken is done, plate it. Serve dressing on top of chicken for an ambrosial taste with each bite!


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