Chicken with Mole Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

6 (4-ounce) boned, skinned chicken breast halves

1/2 teaspoon salt, divided

cooking spray

1/4 cup chopped onion

1 tablespoon minced jalapeño pepper

2 garlic cloves, minced

1 teaspoon ground cinnamon

3/4 teaspoon chili powder

1/4 teaspoon ground cumin

1/8 teaspoon ground allspice

1/8 teaspoon ground cloves

3 tablespoons blanched almonds, toasted

1 (6-inch) day-old corn tortilla, broken into pieces

1 (8 1/2-ounce) can whole tomatoes, undrained

dash of barbecue smoked seasoning (such as hickory liquid smoke)

3/4 ounce sweet baking chocolate

1/4 cup water

1 tablespoon sesame seeds, toasted

cilantro sprigs (optional)

Directions:

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.

By RecipeOfHealth.com