Breasts Of Chicken In Pipian Sauce

Note: To toast pumpkin seeds, spread the seeds on an ungreased baking sheet and bake at 325 degrees for 10 minutes or until the seeds are lightly toasted.

Preheat oven to 350F. Mix the flour, red chile powder, and pepper together and dredge the chicken in the flour mixture. Heat 2 tablespoons of the oil in an oven-proof pan and saute the chicken until just brown. Remove the chicken and put aside. Pour the water into the pan, add the onions and garlic and cook over medium heat for 4 to 5 minutes until the onions are clear. Spoon the onions, garlic, and pan juices into a blender, add the rest of the ingredients and remaining tablespoon oil; blend. Return the chicken breasts to the pan and pour the pipian sauce over the chicken. Bake at 350F for 30 minutes or until the chicken is cooked through.

SERVING SUGGESTIONS: Serve with rice and Papaya Salsa(see below)

Papaya Salsa

Rinse the ripe papaya and dry with a paper towel. Cut the papaya in half and scoop out the seeds. Discard the seeds, although they are edible. Peel the papaya and chop into small pieces. Add the 3/4 cup of the papaya in a medium bowl. Rinse the jalapeno next and dry it. Hold the stem with your left hand, upright on the cutting board, and remove the flesh from the pepper carefully. Leave the seed pod inside. Mince the pepper, yielding almost a tablespoon, and add it to the bowl with the papaya. Add the onion, a pinch of salt, and a squeeze of the lime to the bowl. Stir and set this aside for about 30 minutes to meld the flavors. Add some Habanero hot sauce to taste.