Recipes from Pilgrim's Kitchen

5 Pilgrim's Pride boneless, skinless, chicken breasts
2-½ cups pumpkin seeds toasted
1 tablespoon Cajun spice
½ teaspoon salt
2 eggs beaten
1 tablespoon milk
1 cup flour seasoned lightly with salt and pepper
Canola oil to shallow fry


Directions:
Place pumpkin seeds in food processor and ground, leaving it a bit chunky. Add salt and spices. Take 3 soup bowls and put the crushed pumpkin in one, the eggs and milk in the other and the flour mixture in the third. Cover the chicken breasts with plastic and flatten with a mallet. Season lightly with salt and pepper and dip first into the flour mixture, then the egg and milk mixture and finally into the pumpkin seeds. Sauté in hot oil for 4-5 minutes on each side or until golden brown. Serve with green beans and roasted tomato coulis

Green Beans with Caramelized Onions and Prosciutto 1 lb fresh whole green beans, stems removed
1 medium red onion
¼ lb Prosciutto or bacon chopped
2 tablespoons olive oil
1 tablespoon brown sugar

Boil green beans in boiling water for 8-9 minutes. Remove and place in ice cold water bath. Brown onions in oil, add sugar and cook until caramelized. Add Prosciutto and drained green beans and cook until heated. Adjust seasoning and serve

Roasted Tomato Coulis

2 ½ lb ripe tomatoes, quartered
4 ½ tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar

Place tomatoes on a cookie sheet and put under broiler until roasted. Remove from oven. Blend tomatoes in processor until almost smooth. Gradually add oil, then vinegar. Process until smooth. Season with salt and pepper. May be made ahead and refrigerated.

Serves 5