Pumpkin Seed Crust

"This pumpkin seed mixture is a weeknight dinner saver. It flavors any salad; adds crunch and spice to plain lentils, rice or quinoa; tops sauteed or baked fish or chicken. You can even eat it with a spoon. The seeds are high in zinc, supporting the immune system; protein, including the important amino acid tryptophan; magnesium, which is good for the heart; and manganese, which aids in nervous system function. The curry has anti-inflammatory properties. 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. Make Ahead: The crust mixture can be frozen for up to 3 months...."