Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      arge          chicken breasts
   4      ups           water
   3      loves         garlic -- +/-
     1/2                onion -- +/-
                        parsley
   1      B             Salt
                        Pumpkin seed sauce:
  12                    chiles serranos -- seeded
   2      b             tomatillos -- husked
     1/2                onion
   2      loves         garlic
   1      eaf           romaine
   1      up            cilantro -- chopped
                        chopped  radish leaves
   1 1/2  ups           unsalted pumpkin seeds
   1      B             sesame seeds -- +/-
  18      up            unsalted shelled peanuts -- +/-
   2      B             olive oil

Preparation:

Simmer chicken in water with garlic, onion, parsley, and salt for 20 minutes MAX. Drain, reserve stock. Remove skin. Sauce: Saute chopped garlic, chopped onion, chopped chilis, chopped tomatillos until soft. (I start with onions and garlic). Blend or puree this mixture. Add romaine, cilantro, and radish leaves. Puree that and set aside. Heat iron skillet to medium. Add pumpkin seeds and toast until they pop. (Too hot and they burn!) Remove shells if you are that kind of person. Put in grinder or food processor with sesame seeds and peanuts. Grind to paste. (See the Great Simplifier for alternative to this step.) Heat oil in skillet. Add nut mixture, stir for 2 minutes. Slowly add tomatillo mixture. Stir to eliminate lumps. Add 2 cups chicken stock. Stir, bring to boil, then simmer for 10 minutes. Add chicken beasts and simmer for 15 minutes. Be careful of rubber chickens and burnt sauce! If sauce gets too thick add more stock.