Chickens are pretty much synonymous with the family farm. We’re no exception at Fredericksburg Farms, so we’re always coming up with tasty new recipes for the delicious all-natural birds. Pumpkin seeds, we’ve discovered, are another all-natural food that makes a great breading for chicken breasts. We paired the breasts with a sauce made from our all-natural Garlic & Chile Mustard to make a mouth-watering and very healthy entrée.


Serves 4.

4 all-natural boneless, skinless chicken breasts
Sea salt or kosher salt and freshly ground black pepper
2 eggs beaten into 2 cups milk
3 cups toasted ground pumpkin seeds
1½ teaspoons kosher salt or sea salt
3 tablespoons dry Fredericksburg Farms Brown Mustard Basil Bread Dipping Mix


½ cup Fredericksburg Farms Garlic & Chile Mustard
1 cup chicken stock
1 cup whipping cream
2 teaspoons cornstarch blended into 2 tablespoons chicken stock
Kosher salt or sea salt to taste


Preheat oven to 350 degrees. Trim any fat or tendons from chicken breasts, then pat them dry using absorbent paper towels; set aside. Place the egg and milk mixture in a bowl. In a separate bowl, toss together the ground pumpkin seeds, salt, and dry Brown Mustard Basil Bread Dipping Mix, blending well. Dip the chicken breasts first in the egg wash, then dredge them in the pumpkin seed mixture, coating well and shaking off all excess nuts. Place the breasts in a single layer in a baking dish. Bake in preheated oven for 35-45 minutes, or until chicken is cooked through.

While chicken is cooking make the sauce. Combine Garlic & Chile Mustard, chicken stock, and whipping cream in a heavy-bottomed 2-quart saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 20 minutes. Just before serving, bring the sauce back to a boil; whisk the cornstarch mixture to blend well, then add to the sauce, whisking until thickened. Lower heat and keep warm until ready to serve. To serve, place a chicken breast on each serving plate and spoon a portion of the sauce over each one. Serve hot.