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Cornmeal-Crusted Chicken with Pepian Sauce

Cornmeal-Crusted Chicken with Pepian Sauce
This Recipe Is:

WebMD Recipe from

Tomatillos and pepitas form the basis for pepian sauce--one version of Mexican mole.

Prep: 20 inutes | Cook: 35 minutes | Total Time: 55 minutes
  • tomatillos, husked and rinsed
  • 1/4 cup
    diced onion
  • 4 tablespoons
    pepitas divided
  • 3 tablespoons
    chopped fresh cilantro, divided
  • 1 clove
    garlic, peeled
  • 1/2 cup
    reduced-sodium chicken broth
  • 1/2 teaspoon
  • 2 tablespoons
    reduced-fat sour cream
  • boneless, skinless chicken breasts, (1-1 1/4 pounds), trimmed
  • 1 large
    egg white
  • 2 tablespoons
  • 1/2 cup
    yellow cornmeal
  • 3 teaspoons
    canola oil, divided
  1. Place tomatillos, onion, 3 tablespoons pepitas, 2 tablespoons cilantro, garlic, broth and 1/4 teaspoon salt in a blender or food processor; process until smooth. Transfer to a medium saucepan and cook over medium-high heat, stirring occasionally, until reduced to about 3/4 cup, 12 to 15 minutes. The mixture will resemble a thick paste. Remove from the heat and stir in sour cream. Set aside.
  2. Meanwhile, place one piece of chicken at a time between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even 1/4-inch thickness.
  3. Whisk egg white and water in a shallow dish until combined. Whisk cornmeal and the remaining 1/4 teaspoon salt in another shallow dish. Dip each chicken breast in egg white, then dredge in cornmeal, turning to coat evenly.
  4. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Cook 2 pieces of the chicken until browned on the outside and no longer pink in the middle, 2 to 4 minutes per side. Transfer to a plate and tent with foil to keep warm. Wipe out the pan, reduce the heat slightly and repeat with the remaining oil and chicken. Serve the chicken with the reserved sauce and garnish with the remaining pepitas and cilantro.
Nutritional Information

Makes: 4 servings
  • Calories282
  • Fat12 g
    • Saturated fat2 g
  • Cholesterol66 mg
  • Carbohydrates16 g
    • Dietary fiber2 g
  • Protein28 g
  • Sodium457 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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