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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
8 4oz skinned/boned chicken breast halves |
3 tablespoon(s) chili powder |
1 tablespoon(s) cornmeal |
1 clove(s) garlic, sliced |
1/2 teaspoon(s) ground allspice |
2.5 cup(s) no salt added chicken broth, divided |
1/2 cup(s) onion slices, separated into rings |
1/4 teaspoon(s) pepper |
1/2 cup(s) raisins |
1/4 teaspoon(s) salt |
2 tablespoon(s) sesame seeds |
1/4 cup(s) slivered almonds |
1 tablespoon(s) sugar |
1 tablespoon(s) unsweetened cocoa |
Directions:
1. Combine 2 cups broth, onion, and garlic in saucepan. Cook over medium heat 10 min or til onion is tender. Pour into electric blender and add raisins and next 8 ingredients. Process til smooth, stopping once to scrape sides. Return to saucepan and add cornmeal. Cook over medium heat, stirring constantly, til thickened and bubbly. Remove from heat and keep mole sauce warm.
2. Coat a skillet with coking spray and place over high heat til hot. Add chicken and brown quickly on both sides. Reduce heat, add remaining 1/2 cup broth and cook 15 min or til chicken is tender.
3. Spoon 1/4 cup mole sauce onto plate and place a breast over sauce.
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