Pepita Crusted Chicken with Mexican Corn Cakes Jenny Flake Gilbert, AZ 2007 Finalist 4 boneless,skinless chicken breast halves 2 eggs, beaten 1/2 cup flour 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 cup finely ground pepitas 1/4 cup panko Mexican Corn Cakes: recipe follows Mango Sauce: recipe follows Queso Fresco, crumbled Pound chicken breasts to l/4-inch thickness. In 3 separate dishes, place the eggs,; flour salt and pepper; and pepitas and panko. Dip chicken into eggs, then flour, back in eggs and then pepita, coating well. Spray baking sheet with cooking spray and add chicken. Place in 350 degree F. oven and bake about 25 minuites or until crust is browned and chicken is cooked through. To serve, place 1 chicken breast half and 2 corn cakes on each plate. Drizzle with Mango Sauce and garnish with crumbled Queso Fresco. Pass remaining sauce. Makes 4 servings. Mexican Corn Cakes: In food processor, place 1/2 cup plus 2 tablespoons half and half, 3 tablespoons melted butter, yolk of 1 egg and 1/2 of corn from 1 ear; process until smooth and transfer to medium bowl. Add remaining kernels from 1 ear corn; 1/4 cup finely chopped white onion; 2 tablespoons finely chopped cilantro; and 1 tablespoon minced jalapeno (seeds and membrane removed); set aside. In another bowl, mix together 1/2 cup flour; 1/3 cup cornmeal; 3/4 teaspoon baking powder; and 1/2 teaspoon salt. Add dry ingredients to wet ingredients and gently mix. Whisk white of 1 egg until slightly stiff and fold into mixture. In large cast iron skillet over medium heat, place 2 tablespoons extra virgin olive oil. Drop batter by heaping tablespoons into hot skillet, making 8 corn cakes. Cook about 1 minute per side to brown. Mango Sauce: In food processor, place 1 cup diced fresh mango; 1 tablespoon finely diced white onion; 1 tablespoon chopped fresh cilantro; 1 tablespoon sugar; 3/4 tablespoon minced jalapeno (seeds and membrane removed); and 1/4 teaspoon salt. Process until smooth; add 1/4 cup chicken broth and place in small saucepan over medium heat. Cook until bubbly, reduce heat to low and stir in 3 tablespoons half and half.