Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light October 1996

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Credit: ALLEN ROKACH

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

206 calories; calories from fat 27%; fat 6.2g; saturated fat 1.5g; mono fat 2.7g; poly fat 1.4g; protein 28.5g; carbohydrates 9g; fiber 1.6g; cholesterol 66mg; iron 1.9mg; sodium 347mg; calcium 70mg.
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