Chicken with Mole Sauce
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") day-old corn tortilla, broken into pieces
1 (8 1/2-ounce) can whole tomatoes -- undrained
Dash 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)
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.
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") day-old corn tortilla, broken into pieces
1 (8 1/2-ounce) can whole tomatoes -- undrained
Dash 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)
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.
Barbara
