1. In a food processor or blender combine oregano, shallot, cilantro, chili pepper, garlic, romaine, tomatillos, lime juice, and salt; puree until smooth.

2. In a large skillet over medium heat, toast pumpkin and cumin seeds until pumpkin seeds are golden, about 3 to 5 minutes. Transfer to a bowl to cool. Addthe tomatillo mixture to the skillet and cook for 3 minutes. Grind toasted seeds in a spice grinder, coffee grinder, or food processor until finely ground. Stir broth and ground seeds into the tomatillo mixture. Bring to a boil, reduce heat, and simmer until thickened, about 15 minutes.

3. While mole simmers, place steamer (see “Tools of the Trade") in a large pot and add 1 to 1 1/2 cups water; water should not touch the bottom of the steamer. Heat water over medium heat to just boiling. Season chicken with pepper. Place rosemary sprigs on the steamer tray and place chicken breasts directly on top of the rosemary. Cover pot and steam for 20 minutes, or until chicken is cooked through.

4. To serve, cut chicken into 1-inch slices and divide among 4 plates. Top each serving with pumpkin seed mole and serve extra in a bowl on the side.

Source: Hannaford fresh Magazine, September - October 2011