This recipe was born on a night when my husband and I were craving breaded chicken. I opened the pantry to find that we didn’t have any breadcrumbs! As I scanned the contents of our cabinets I saw a bag full of seeds that I had soaked and roasted the day before for another recipe. I thought I’d give it a try, and let me tell you; it was the perfect grain free breadcrumb alternative. Pumpkin and sunflower seeds give this Asian flavored dish a nutty undertone with a true crunch. Served along side my glazed carrots, it makes dinner practically blissful. Well, minus the baby sitting next to me grabbing for her own bite.
