1 cup raw, unsalted, hulled pumpkin seeds
1/4 cup plain dried bread crumbs
3 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon curry powder
Freshly ground black pepper
Place the pumpkin seeds in a food processor; pulse until coarsely chopped. Transfer to a small, dry skillet; toast over low heat for several minutes, until fragrant, shaking the pan often to promote even doneness. Transfer to a mixing bowl to cool.
Stir in the bread crumbs, the oil, crushed red pepper flakes and the curry powder. Season with salt and black pepper to taste. Use right away, or freeze in an airtight container for up to 3 months.
To use it on the chicken, whisk 2 large egg whites until they are foamy. Pound 4 chicken breast halves to an even thickness, then dip them into the egg whites, coating both sides. Press both sides into the pumpkin seed crust mixture, making sure to coat them evenly; this will use about 1 3/4 cups. Saute in a nonstick skillet with a little bit of olive oil; the crust will brown nicely.