Daily Special: Pumpkin Seed Crusted Chicken with Apple and Pumpkin Bisque

Apple and Pumpkin Bisque



1 tablespoon unsalted butter

1 small onion, fine chopped

15 ounces pumpkin puree

15 ounces unsweetened applesauce

30 ounces chicken broth

fresh nutmeg

apple cider vinegar



1. Melt butter and sautee onion until tender. (about 4 minutes)

2. Add applesauce and pumpkin and sautee.

3. Add all other ingredients and simmer for 15 minutes.

4. Puree in blender until smooth.



Pumpkin seed crusted Chicken



1 cup hulled pumpkin seeds

2 cups flour

2 eggs, lightly whisked

1 teaspoon cajun seasoning

4 (4 ounce) chicken breast pounded thin

fresh Parmesan (if desired)

canola oil


1. Coarsely process the seeds and add 1/4 cup of the flour and Parmesan as well as the seasonings. Transfer to a plate for dredging.

2. Break the eggs and into shallow bowl and lightly whisk.

3. Add remaining flour and mix with salt.

4. Heat enough oil to go halfway up breast in pan to 350 degrees.

5. Dip each breast into flour/salt mix then into whipped eggs. Quickly go to seed mixture.

6. Carefully place each breast into oil.

7. Fry each breast until coating is golden brown and chicken is 160 degrees on the inside.

8. Serve with choice of sides.