Recipe

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• 6 (4-oz) boned , skinned chicken breast halves
• 1/2 tsp salt, divided
• cooking spray
• 1/4 cup chopped onion
• 1 tbsp minced jalapeno pepper
• 2 garlic cloves, minced
• 1 tsp ground cinnamon
• 3/4 tsp chili powder
• 1/4 tsp ground cumin
• 1/8 tsp ground allspice
• 1/8 tsp ground cloves
• 3 tbsp blanched almonds, toasted
• 1 (6-inch) day-old corn tortilla, broken into pieces
• 1 (8 1/2-oz) can whole tomatoes, undrained
• dash of barbecue smoked seasoning (such as hickory liquid smoke)
• 3/4 oz sweet baking chocolate
• 1/4 cup water
• 1 tbsp sesame seeds, toasted
• cilantro sprigs (optional)

• 1 Sprinkle chicken with 1/4 teaspoon salt. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan. Set aside; keep warm.
• 2 Add onion, jalapeño pepper, and garlic to skillet; cook 3 minutes or until tender. Add seasonings (cinnamon through cloves). Cook 1 minute; set aside.
• 3 Position knife blade in food processor bowl; add almonds and tortilla pieces. Process until finely ground. Add onion mixture, remaining 1/4 teaspoon salt, tomatoes, and liquid smoke; process until smooth.
• 4 Return mixture to skillet. Add chocolate; cook over low heat until chocolate melts. Add water; cook until thoroughly heated, stirring frequently.
• 5 Spoon sauce over chicken; sprinkle with sesame seeds. Garnish with cilantro sprigs, if desired.