Recipe courtesy of Jenny Flake

Pepita Crusted Chicken with Mexican Corn Cakes

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 1 hr
  • Cook: 30 min
  • Yield: 4 servings
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4 boneless, skinless chicken breasts

2 eggs, beaten

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup finely ground pepitas

1/4 cup panko crumbs

For the corn cakes:

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

3 tablespoons butter, melted

1 egg yolk

1/2 cup corn from 1 ear, divided

1/4 cup finely chopped white onion

2 tablespoons freshly chopped cilantro leaves

1 tablespoon minced jalapeno

1/2 cup all-purpose flour

1/3 cup cornmeal

3/4 teaspoon baking powder

1/2 teaspoon salt

1 egg white

2 tablespoons extra-virgin olive oil

For the mango sauce:

1 cup diced mango

1 tablespoon finely diced white onion

1 tablespoon freshly chopped cilantro leaves

1 tablespoon sugar

3/4 tablespoon minced jalapeno

1/4 teaspoon salt

1/4 cup chicken broth

3 tablespoons half-and-half

Queso fresco, for serving


  1. For chicken:
  2. Preheat oven to 350 degrees F.
  3. Pound chicken breasts into 1/4-inch thickness. Place the eggs into a dish. The next dish mix flour, salt and pepper. In a third dish place pepitas and panko. Dip chicken into the eggs and then the flour mixture, back to the eggs and then into the pepita/panko mix to coat. Spray baking sheet with cooking spray and place chicken on top. Bake for about 25 minutes or until chicken is cooked through.
  4. For corn cakes:
  5. In food processor mix 1/2 cup plus 2 tablespoons half-and-half, 3 tablespoons melted butter, egg yolk and half the corn until smooth. Transfer mixture to medium bowl. Add remaining corn, onion, cilantro and jalapeno and set aside. In a separate bowl mix flour, cornmeal, baking powder and salt. Add dry ingredients to wet ingredients and gently mix. In a small bowl whisk egg white until slightly stiff peaks form. Fold whisked egg into other ingredients. In a large cast iron skillet over medium heat, place 2 tablespoons oil. Drop batter by tablespoons into hot skillet making 8 cakes. Cook approximately 1 minute on each side or until browned.
  6. For mango sauce:
  7. In a food processor place the mango, white onion, cilantro, sugar, jalapeno and salt and process until smooth. Add chicken broth and place in small saucepan over medium heat. Cook until bubbles form. Reduce heat to low and stir in half-and-half.
  8. To Serve:
  9. Place 1 chicken breast and 2 corn cakes on each plate. Drizzle with mango sauce and garnish with crumbled queso fresco.