Instructions

Prepare the Roasted Poblano Sauce.
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Sprinkle the chicken breasts on both sides with the Southwest Seasoning, using a total of 2 tablespoons, and pat it on with your hands.
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In a bowl combine the flour with the remaining 1 tablespoon Southwest Seasoning, In another bowl beat the egg together with the milk. Place the chopped pine nuts in a third bowl.
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Dredge the chicken in the seasoned flour, then the egg wash, then the pine nuts, pressing the nuts thickly onto the chicken all over.
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Heat the oil in a large skillet over medium-high heat and sautÈ the chicken until golden, for about 5 minutes on each side.
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To serve, pour 1/2 cup of the Poblano Sauce into each of 4 plates. Top with 1 chicken breast half and garnish with 1 tablespoon chopped cilantro.
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Yield: 4 main-course servings