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Pine Nut-crusted Chicken With Green Mole Cream

  • Yield: 4 servings


  • Green Mole Sauce:
  • 1/2 cup roasted pumpkin seeds
  • 1/4 cup roasted pistachio nuts
  • 1/4 cup roasted pine nuts
  • 1 tablespoon tamarind paste
  • 1/4 cup roasted, peeled and chopped green poblano peppers (about 1 pepper)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 tablespoon dark cane syrup
  • 1 teaspoon distilled white vinegar
  • 1 cup olive oil
  • Pine Nut-Crusted Chicken:
  • 4 (5 to 6 ounces each) boneless chicken breast halves, trimmed
  • 2 teaspoons plus 1 tablespoon Southwest seasoning
  • 1/2 cup flour
  • 1 egg
  • 3/4 cup milk
  • 2 cups finely-chopped pine nuts (chopped in food processor)
  • 1/4 cup olive oil
  • 1 cup chicken stock
  • 1/2 cup heavy cream
  • 1/4 cup chopped cilantro


  • In a food processor combine all ingredients for mole sauce and process until blended, stopping once to scrape sides of bowl. Transfer to a bowl and set aside.
  • Sprinkle chicken breasts all over with 2 teaspoons of Southwest seasoning, patting it in with your hands. In 3 shallow bowls, combine flour with remaining tablespoon Southwest seasoning in first bowl; beat eggs with milk in second; and place pine nuts in third. Dredge chicken first in seasoned flour; dip in egg wash; then dredge in pine nuts, pressing to make them adhere. In a large skillet heat oil over medium-high heat and saute chicken until golden, about 2 minutes per side. Keep warm while you finish mole cream. In a saucepan stir together green mole sauce, stock and cream. Bring to a boil over high heat and cook 2 minutes, stirring constantly. To serve, divide sauce among 4 warmed plates; top with 1 chicken breast half and garnish with cilantro leaves.