Chicken Breasts with Savory Pumpkin Sauce

1 lb. chicken breasts or tenders
1 T. olive oil
1 t. sea salt
2 t. cracked pepper
1 t. Italian seasoning

Sauce:
½ onion chopped
3 cloves garlic, minced
1 T. olive oil
3 T. balsamic vinegar
1/3 can organic pumpkin puree
1/3 C. chicken broth
1 t. sea salt
2 T. cracked pepper
1 t. cumin
¼ t. white pepper
1 T. Tamari or soy sauce

½ C. raw pumpkin seeds toasted

Heat oven to 425*. Lay chicken in sprayed baking dish-- baste with oil and sprinkle with seasonings. Bake uncovered for 10 minutes. (Start Sauce) Then reduce heat to 375* and bake another 12 minutes.

For Sauce: Sauté onion in olive oil for two minutes on medium heat. Add garlic and sauté another minute or two. Reduce heat to simmer and stir in balsamic vinegar. Stir in pumpkin puree. Then add broth. Adding more if a thinner sauce is desired. Add seasonings and tamari sauce. Simmer on low until chicken is ready.

Toast pumpkin seeds quickly over med-high heat in a dry pan to bring out flavor. Plate roasted chicken, top with pumpkin sauce and sprinkle with toasted seeds.

serves 4