Prepare to revolutionize your dinner routine with a mouthwatering dish that combines the ultimate crunch of pumpkin seeds and the wholesome goodness of perfectly cooked chicken! This isn't just another chicken recipe - it's a culinary adventure that transforms ordinary ingredients into an extraordinary meal that will have your family and friends begging for seconds. Imagine a golden, crispy exterior that locks in juicy chicken flavor, paired with a fluffy bulgur pilaf that elevates your dining experience to restaurant-quality perfection.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup pumpkin seeds
- 1 cup bulgur wheat
- 2 cups chicken broth
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- In a food processor, pulse the pumpkin seeds until they become a coarse, crumbly mixture with some larger pieces remaining for texture.
- Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides generously with salt and pepper.
- Coat each chicken breast thoroughly with the ground pumpkin seeds, pressing the seeds firmly onto the surface to create an even, thick coating.
- Heat olive oil in a large skillet over medium-high heat. Briefly sear the pumpkin seed-coated chicken breasts for 2-3 minutes on each side to help the coating adhere and create a golden crust.
- Transfer the seared chicken breasts to the prepared baking sheet and place in the preheated oven. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
- While the chicken is baking, prepare the bulgur pilaf. In a medium saucepan, combine bulgur wheat and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and bulgur is tender.
- Once the bulgur is cooked, fluff with a fork and let it rest, covered, for 5 minutes.
- Remove the chicken from the oven and let it rest for 5 minutes to allow the juices to redistribute.
- Plate the bulgur pilaf and place the pumpkin seed-coated chicken breasts on top. Garnish with freshly chopped parsley.
- Serve immediately and enjoy the crispy, nutty chicken with the fluffy bulgur pilaf.
Tips
- For the crispiest coating, ensure your chicken breasts are completely dry before applying the pumpkin seed crust. Pat them thoroughly with paper towels to remove any excess moisture.
- Use a food processor to pulse the pumpkin seeds, but be careful not to over-process. You want a mix of fine and coarse pieces for the best texture and crunch.
- Searing the chicken before baking helps create a beautiful golden crust and helps the pumpkin seed coating adhere better to the meat.
- Always use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C) to ensure it's fully cooked and safe to eat.
- Let the chicken rest for 5 minutes after baking to allow the juices to redistribute, ensuring each bite is moist and flavorful.
- For extra flavor, try toasting the pumpkin seeds lightly before grinding them for an even more intense nutty taste.
- If you're watching your calories, you can use a non-stick spray instead of olive oil when searing the chicken.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 40g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 110mg
