- 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)
- calories 206
- caloriesfromfat 27 %
- fat 6.2 g
- satfat 1.5 g
- monofat 2.7 g
- polyfat 1.4 g
- protein 28.5 g
- carbohydrate 9 g
- fiber 1.6 g
- cholesterol 66 mg
- iron 1.9 mg
- sodium 347 mg
- calcium 70 mg
How to Make It
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.
Add onion, jalapeño pepper, and garlic to skillet; cook 3 minutes or until tender. Add seasonings (cinnamon through cloves). Cook 1 minute; set aside.
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.
Return mixture to skillet. Add chocolate; cook over low heat until chocolate melts. Add water; cook until thoroughly heated, stirring frequently.
Spoon sauce over chicken; sprinkle with sesame seeds. Garnish with cilantro sprigs, if desired.