ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken with Mole Sauce

ALLEN ROKACH
Yield 6 servings (serving size: 1 chicken breast half, 1/4 cup sauce, and 1/2 teaspoon sesame seed)

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)

Nutrition Information

  • 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

  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.