Pepita Crusted Chicken With Mexican Corn Cakes Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 tablespoons half-and-half

Queso fresco, for serving

2 tablespoons extra-virgin olive oil

1/4 teaspoon pepper

3/4 tablespoon minced jalapeno

1/2 cup all-purpose flour

1 egg yolk

3 tablespoons butter, melted

2 tablespoons freshly chopped cilantro leaves

1/4 cup finely chopped white onion

1 cup diced mango

1 egg white

1 tablespoon minced jalapeno

1/4 cup chicken broth

1/4 cup panko crumbs

1/2 cup plus 2 tablespoons half-and-half

1/2 cup corn from 1 ear, divided

1 tablespoon sugar

1/2 teaspoon salt

1 tablespoon freshly chopped cilantro leaves

4 boneless, skinless chicken breasts

1 tablespoon finely diced white onion

1 cup finely ground pepitas

3/4 teaspoon baking powder

1/3 cup cornmeal

1/4 teaspoon salt

2 eggs, beaten

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