Instructions: Note: To toast pumpkin seeds, spread the seeds on an ungreased baking sheet and bake at 325 degrees for 10 minutes or until the seeds are lightly toasted.)

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 for 4 to 5 minutes, turning to brown.

Remove the chicken and reserve. 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 soft. Spoon the onions, garlic, and pan juices into a blender, add the rest of the ingredients (including remaining tablespoon oil), and blend. Preheat oven to 350 degrees. Return the chicken breasts to the pan, pour the pipian sauce over the chicken, and bake in a 350-degree oven for 30 minutes or until the chicken is warmed through.

SERVING SUGGESTIONS: Serve with rice and Papaya Salsa (page 109).

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