1/2 cup all purpose flour
1 teaspoon new Mexico red chile powder
1 teaspoon freshly ground black pepper
4 4 to 6 ounce boneless, skinless, chicken breasts
3 tablespoons olive oil; divided
1/4 cup water
1 medium yellow onion; chopped
3 cloves garlic; chopped
1 cup chicken stock
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 large. ancho chile; stemmed
1 cup toasted pumpkin seeds; see note
Preheat oven to 350F. Mix the flour, red chile powder and pepper together and dredge the chicken in the flour mixture. Heat 2 tablespoons of the oil in an oven proof pan and saute the chicken until just brown. Remove the chicken and put aside. Pour the water into the pan, add the onions and garlic and cook over medium heat for 4 to 5 minutes until the onions are clear. Spoon the onions, garlic and pan juices into a blender, add the rest of the ingredients and remaining tablespoon oil; blend. Return the chicken breasts to the pan and pour the pipian sauce over the chicken. Bake at 350F for 30 minutes or until the chicken is cooked through. Serves 4.
Note: To toast pumpkin seeds, spread the seeds on an ungreased baking sheet and bake at 325F for 10 minutes or until the seeds are lightly toasted.
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